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 Bone luge shots at Toups Meatery
Bone luge shots at Toups Meatery
Photo: Facebook

Brett Anderson's Guide to Bone Marrow in New Orleans

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Bone luge shots at Toups Meatery
| Photo: Facebook

Brett Anderson met with chef Isaac Toups of Toups Meatery to discuss the current trend of serving bone marrow, and his NOLA.com article includes an instructional video of Toups and his staff demonstrating how to eat marrow and then turning the empty bone into a whiskey luge.

Anderson explains, "Marrow, the gelatinous tissue running through the inside of bones, remains an acquired taste, but it's subtler in taste than most other offal, and local chefs are finding an increasingly receptive audience for it, particularly when dramatically presented inside cross-split bones that look like the highest form of carnivorousness."

And Toups Meatery's Irish whiskey luge takes advantage of the fact that the bone marrow special is served only on Thursday, Friday, and Saturday, "when Toups' customers are presumably less encumbered by inhibitions."

"You get this meaty, fatty shot" of whiskey, Toups marveled. (The restaurant recently switched brands, from Jameson to 2 Gingers.) He calls the luge "our showpiece. It really gets everybody looking over at your table."

All righty then.


· New Orleans chefs bring bone marrow into the mainstream [NOLA.com]

— Nora McGunnigle

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Note: Restaurants on this map are listed geographically.

Toups Meatery

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"I want a 10- to 12-inch piece of bone, full of marrow," [Isaac Toups] said. "I don't want to just get a taste of it. I want to get halfway full on it."

Dante's Kitchen

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"It took a long time for that to become a crowd favorite," said Emanuel "Eman" Loubier, chef-owner of Dante's Kitchen and Noodle & Pie. "We served it (at Dante's) for a year without barely selling any. But then it took off, kind of like our redfish on the halfshell. It's a new food, and people need to get used to it."

Meauxbar

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According to Anderson, Meauxbar's bone marrow is "plated with escargots, which give the dish extra girth and a soft, fleshy textural baseline."

Noodle &  Pie

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Chef Brian Armour "crusts the bones with parmesan and coats them in a soy glaze, with green onion flatbread standing in for toasts."
Anderson writes, "The ethnicity (and flavor) of the marrow bones at Root was thoroughly scrambled by its adornments: Calabrian pork sausage jam, pumpkin preserves, egg yolk caramel "ricotta" and za'atar-dusted naan."

Restaurant R'evolution

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Prepared in the classically French manner: "roasted lustrous brown in the brick oven; parsley and pickled radishes reign in the richness."

Lillette

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"In French cuisine, marrow is as much an accent ingredient as a star attraction. It's the enriching thickener of the classic bordelaise sauce blanketing Lilette's grilled hangar steak. It's there, too, in another of that restaurant's signature dishes: white truffle Parmigiano toast, a study in decadence covered in veal glace that contains small coins of melting marrow."

Besh Steak

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The roasted marrow bone accompanies the dry aged New York strip steak.

Galatoire's 33

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Also on Brett Anderson's list of restaurants to feature roasted marrow bones.

Toups Meatery

"I want a 10- to 12-inch piece of bone, full of marrow," [Isaac Toups] said. "I don't want to just get a taste of it. I want to get halfway full on it."

Dante's Kitchen

"It took a long time for that to become a crowd favorite," said Emanuel "Eman" Loubier, chef-owner of Dante's Kitchen and Noodle & Pie. "We served it (at Dante's) for a year without barely selling any. But then it took off, kind of like our redfish on the halfshell. It's a new food, and people need to get used to it."

Meauxbar

According to Anderson, Meauxbar's bone marrow is "plated with escargots, which give the dish extra girth and a soft, fleshy textural baseline."

Noodle &  Pie

Chef Brian Armour "crusts the bones with parmesan and coats them in a soy glaze, with green onion flatbread standing in for toasts."

Root

Anderson writes, "The ethnicity (and flavor) of the marrow bones at Root was thoroughly scrambled by its adornments: Calabrian pork sausage jam, pumpkin preserves, egg yolk caramel "ricotta" and za'atar-dusted naan."

Restaurant R'evolution

Prepared in the classically French manner: "roasted lustrous brown in the brick oven; parsley and pickled radishes reign in the richness."

Lillette

"In French cuisine, marrow is as much an accent ingredient as a star attraction. It's the enriching thickener of the classic bordelaise sauce blanketing Lilette's grilled hangar steak. It's there, too, in another of that restaurant's signature dishes: white truffle Parmigiano toast, a study in decadence covered in veal glace that contains small coins of melting marrow."

Besh Steak

The roasted marrow bone accompanies the dry aged New York strip steak.

Galatoire's 33

Also on Brett Anderson's list of restaurants to feature roasted marrow bones.

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