By now you are probably well aware of the trend in food culture and restaurants around the bone. It is a trend that does not seem to be going anywhere; in fact, it seems to continue to grow in popularity, mainly in the bone broth and bone marrow categories. Many believe that the movement appeals to those seeking to improve their health, due to the fact that consuming the bone marrow or broth made from bones increases immune support and digestive help
This is very reminiscent to when it was first served at the early restaurants in Europe. In mid 18th century in France, when travelers would stop for the night the innkeeper’s would serve them bowls of bone broth, called restoratifs. Interestingly, this practice and term gave root to the word restaurant, meaning a place to restore one’s health and wellness.
It also could be less of a trend, and more of a movement globally, started by chefs that wanted to educate the public on sustainability and ethical practice by showing people that all parts of an animal can be used, like in the farm-to-table or nose-to-tale shift.
Either way, the jury is still out on the true cause of the trend, or where it will go from here. Nonetheless, the foodie in us will continue to enjoy the savory and versatile bone and it’s many uses on menus across the world and Park City. Below we have featured a few of our favorites in town.
BONE BROTH
Where to find it: Dinner at The Farm – Canyons Village at Park City, (435) 615-8080
Description: Their winter menu amuse bouche, given to every guest, is a soul-warming oxtail bone broth with hints of orange, delightfully served from a French press.
BONE MARROW
Where to find it: Dinner at Yuki Yama – 586 Main St, (435) 649-6293
Description: Roasted bone marrow, dehydrated uni salt, mixed greens, toasted Red Bicycle Bread
Where to find it: Dinner at J&G Grill at St. Regis Deer Valley, 2300 Deer Valley Dr E, (435) 940-5760
Description: Roasted bone marrow with parsley meyer lemon gremolata. Can be found on their appetizer or five course tasting menu.
Description: To truly indulge, try their decadent 30 ouncd Wagyu beef bone-in ribeye with sautéed winter greens, marrow croquettes, grain mustard potatoes, whiskey jus
Bone Marrow dish at Yuki Yama -@catcat14
