Food Trend: Bone Luging Is Actually Delicious

Step 3: Bone Luge (by Robbie)

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.

Step 1: Consume bone marrow

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 (a 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’s 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:) 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.

Step 2: Pour shots of desired sherry

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, as Sother Teague (@creativedrunk) poured shots of Oloroso Sherry for my friend Robbie and I to luge with. As Sother explained, since sherry is closer to a wine, it’s sweeter and better than using a really brash spirit because it works well with the unctious bone marrow taste. And I have to say, the bone marrow really added some fatty 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, 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 because its 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

Bar | Kitchen at O Hotel
819 S Flower St
Los Angeles, CA 90017
213.784.3048

Prime Meats
465 Court St
Brooklyn, NY 11231
718.254.0327

Brooklyn, New York: Prime Meats Is Simply Divine

Sauerbraten on Pretzel ($10)

My familiarity with The Franks, funny enough, began in Los Angeles at a little restaurant called Animal. So upon visiting Prime Meats with NYU grad student Nancy, I had experienced the imported version of Italian food originating at Frankies 457 – immediately next door.

Interior of Prime Meats

But that lunch, after my vintage hat box purchase at the Brooklyn Flea Market, would instead be German. Prime Meats’ menu is intact with The Franks’ restaurant philosophy, with housemade items and farm-to-table ingredients. The servers wear suspenders, cuffed jeans and pin-striped shirts; I had never been inside a German restaurant that had so successfully turned “dingy” on its side to yield “hip.” And here we were. Brooklyn. It was a beautiful, sunny day when we visited, and natural light flooded the doubly-expanded, distressed, wooden interior.

Though our fellow diners seemed to prefer breakfast, Nancy and I both settled on lunch. I was eager to try another interpretation of the German influences that had been so prevalent in my Midwest upbringing – or at least experience the Brooklyn, artisanal approach to it. Nancy’s Sauerbraten was dressed with braised red cabbage and came with a side of Bavarian mustard. The housemade pretzel braid that encased the sandwich, however, was key. I may have stolen a bite when she went to the bathroom, and had tried to refrain from asking for that third or fourth bite once she returned. That is my confession.

Weisswurst, Sweet Mustard, Pretzel Roll ($10)

That’s not to say that I was in the least bit dissatisfied with my serving of Weisswurst – made with minced veal and pork bacon. The server helpfully divulged that typically, the wurst is opened and the interior spooned out onto a roll – but that this housemade version was completely edible, inclusive of casing.

And he was right. It steamed as I cut it open and its texture inside was perfectly tender yet bouncy to the bite. I was really blown away by the mustard (also made in-house, of course) with its potency and subtle sweetness.

This is definitely a place that I would slate for a re-visit with purposes of trying more selections on the menu. It’s also a restaurant that would inspire me to call Brooklyn my home should I ever move to the East Coast, what with Prime Meats’ kitchen open until 1 or 2 AM. (It could be that early kitchen closing time is just an L.A. thing – grrr.) The prices are more than reasonable, staying true to making artisanal and simply prepared food accessible. Who knew that probably my favorite, casual German restaurant would be in Brooklyn?

Breakfast
Everyday: 7 AM – 1 PM
Sat & Sun: 7 AM – 3 PM

Lunch & Dinner
Mon – Wed 1 PM – 1 AM
Thurs 1 PM – 2 AM
Fri – Sat 3 PM – 2 AM
Sun 3 PM – 1 AM

No reservations

Prime Meats
465 Court Street
Brooklyn, NY 11231
718.254.0327