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Food & Drink

Best Meat Salad 

Marrow bones and herb salad at Bar Tartine

In this signature preparation from chef Chris Kronner, three steaming bone segments, which look like grisly yogurt cups, come with a toasted slice of Tartine bread and a verdant pile of lightly dressed herbs. You scoop out the shuddering, translucent contents of each cylinder with a tiny spoon your grandma might have used to shake sugar into her chamomile tea, then spread some of the marrow across a triangle of bread and crown it with herbs. The greenery evokes the pasture the marrow-providing cows grazed upon. Bringing the entire food chain together in one bite feels (and tastes) fantastic.

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(Sorry, no information is currently available for other years in this same award category.)

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