Why you've got to go eat British steak house Hawksmoor's roasted bone marrow.
that opened in September 2021, has managed to buck that convention. It has created a dish outside of its big, family-style charbroil steaks that deserves top billing on your night out at a steakhouse, because it’s that craveable in its own right. I’m talking about Hawksmoor’s roasted bone marrow.
To Hawksmoor executive chef Matt Bernero, it’s just how it’s done. Popular in British cooking, Bernero says bone marrow is a staple of the English import’s menu. “We take only the center cut from the marrow bones. This ensures that each piece has a deep cup of marrow that runs from end to end,” Bernero says.
That level of care drives the price up, explains Nakamura, who says the best stuff can command $12/pound. Whereas when it’s sourced as an inexpensive byproduct via the industrial food chain, it can be had for a quarter of the price. Indeed, at Hawksmoor, the fat, unmistakably beefy, is pronounced; aided by the acidic hit of the caramelized onions it’s topped with, it beats bread and butter any day of the week.
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