The Dish: Roasted Beef Bone Marrow
If you indeed enjoy the marrow, prepare to swoon. Baraka (in San Francisco’s Potrero Hill) makes the best beef bone marrow dish I’ve had yet; it’s utterly fantastic. Generous portions of bone marrow are served inside three large bones; the tiny spoon and plate of warm toast points arrive simultaneously. The wonderful marrow plate here at Baraka is due to a combination of compelling contrasts: pickled mushrooms and crisp watercress. The mushrooms vary by season—sometimes chanterelles, sometimes decadent morels—but the pickling is a clever approach that counter-balances the entire palate.
Slathering a rich meaty glob in the lush cabernet wine reduction, then rummaging up a bit of pickled mushroom and crisp, refreshing watercress on the toast yields a true mouthful of ecstasy. If you like meaty things, it’s almost embarrassing how dog-like you may become in your avid scooping (or sucking) of the last marrow bits from the bone.
Described on the menu: Roasted Beef Bone Marrow - Pickled Yellowfoot Chanterelles, Sausalito Springs Watercress, Cabernet Reduction.
The Grade: Sterling (5 out of 5)
There will be few bone marrow dishes as delicious as at Baraka.
The Damage: $9
This is a glorious (albeit slightly gluttonous) appetizer for just $9. Think of how expensive so many ‘small plates’ restaurants are and consider the bone marrow at Baraka. Every meat lover in San Francisco should go to Baraka and order this thing.
The Skinny: Baraka
288 Connecticut Street (at 18th Street)
San Francisco, CA 94107
Phone: (415) 255-0370
Dinner only, Sunday – Thursday 5:30pm to 10:00pm; Fridays/Saturdays 5:30pm to 11:00
Chef: Chad Newton (former Sous Chef at Postrio)
Sous Chef: Ashton Mullikin (worked with New Orleans greats Susan Spicer, Andrew Jaeger)
Baraka website: http://www.sfbaraka.com/
Open Table: Baraka online reservations