3641 Magazine St., 504-891-1810
Beef marrow is warmed in butter with garlic, thyme and shallots and spooned over grilled ciabatta.
Noodle & Pie
741 State St., 504-252-9431
As a starter, roasted bone marrow is topped with Creole mustard-miso glaze and fresh bonito flakes.
534 St. Louis St., 504-522-6652
Pan-seared filet mignon is served with cauliflower puree, confit wild mushrooms, herb-roasted bone marrow and garlic bordelaise.
616 St. Peter St., 504-934-3463
The grilled 22-ounce bone-in rib-eye comes with Creole butter, roasted bone marrow and bordelaise.
845 N. Carrollton Ave., 504-252-4999
Roasted bone marrow and escargot bordelaise is served with crostini topped with chicken liver mousse. Servers have been known to offer a shot of whiskey using the empty marrow bone as a luge.