When Bruce Bromberg opened Blue Ribbon restaurant in New York in 1992, he paid less than 50 cents a pound for marrowbones. Now, the chef-partner pays $6 a pound for those same femurs.
“That’s the supply-and-demand scenario,” Bromberg said.
Spurred by a desire on the part of waste-conscious chefs to use previously underutilized animal parts and a growing interest in the art of butchering, marrow is appearing in more preparations on more menus.
An early promoter of marrow,