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