Bone Luging. Have you heard of it? Maybe you have, and maybe you haven’t, but I’m confident in saying it’s the latest, hottest thing in food-cocktail trends.
I take food seriously. I take cocktails seriously. Food trends? Not so much. Let’s not confuse them. But I don’t take myself so seriously as to say that I’m so above any phenomenon without closer examination.
The process is simple: Order bone marrow. Eat bone marrow and leave the bone. Take one shot of desired spirit (aÂ fellow bone luger helps here) and pour down the channel of the hollow bone while your mouth hangs eagerly on the opposite side of the “luge.” (The shot picks up the flavors of the bone during its travels.) Enjoy.
A trend that has arisen a few months ago (yes, it’s that “stale” already) out of Jacob Grier’sÂ Portland, bone luging was something that intrigued me because: 1) I love bone marrow. And while I still have a few food-curious friends who are getting acclimated to the idea of it, I always have enjoyed those umami scoops of that gelatinous center. Yes – even without the crostini. 2) I love shots of (key:)Â good spirits. Okay, or fortified wine, if you want to get technical with me, here.
Add to the above: The combination of a quality, well-paired spirit with unctuous bone marrow has to be greater than the sum of its parts, no? I guess there will always be the eye rolling
haters detractors. And there are the curious mainstream. The health proponents and enthusiasts. And of course, there will be the fanatics and the pros.
As they say: Don’t knock it without trying it. And I did, on my recent stint to that other city over there on that other coast – at Prime Meats, one of my favorite restaurants, no less. And it was delicious. I believe the key factor in bone luging being classified as an all-out fad vs. arguable trend is which spirit/wine is used in the shot. Thankfully I was in good hands, asÂ Sother Teague (@creativedrunk)Â poured shots of Oloroso Sherry for my friend Robbie andÂ I to luge with. As Sother explained, since sherry is closer to a wine, it’s sweeter andÂ better than usingÂ a really brash spirit because it works well withÂ the unctious bone marrow taste.Â AndÂ I have to say, theÂ bone marrow really added some fattyÂ finesse to that shot.
So where can you bone luge in Los Angeles, fearless readers? Bar | Kitchen in Downtown LA. (You can spy Daniel of Thirsty in LA, Chris Bostick of The Varnish and Zara of Providence doing “Fertreuse” luges here – that is, with
Buffalo Trace Single Oak Project 131 & 132, Fernet & Angostoura shots.) If you don’t mind guiding your bartender and accompanying kitchen, maybe even try Lexington Social House – or if you’re brave,Â Wolfgang Puck’s CUT, which is known for some of the best bone marrow in the city. Bone luging is for the brave, not for the shy, because there will be lots of attention and questions! If you’re lucky, you’ll get the disgusted looks.
I’m sold on the novelty. Not so much the tequila bone luge shot, though I haven’t tried it yet. And yes, it’s a novelty, because I’m not about to get mad at a cocktail bar becauseÂ itsÂ kitchen doesn’t serve bone marrow. Just make sure you’ve got the right shot, and if you enjoyed eating the bone marrow in the first place and step, the luge action may make your selection a shot of heaven.
Past coverage: Brooklyn, NY: Prime Meats is Simply Divine