The Bone Marrow n' Sourdough dish was added to Scratch Bar's menu at the end of September. This dish's, as explained by Scratch Bar's chef Phillip Frankland Lee was inspired by his love of both bone marrow and sourdough, but often his problem with ordering bone marrow at a restaurant, particularly that the size of the bone can be deceiving, and a lot of the delicious fat usually breaks and runs off your plate or ends up in the bottom of the oven. By using a piece of sourdough shaped like a bone instead of the bone, Scratch Bar's dish instead provides its guests with a consistent amount of marrow in an edible piece of bread that absorbs the flavor of all this delicious fat.
Scratch Bar sources their bones from Rocker Brothers in Inglewood Ca. Rocker Brothers cut the bones fresh daily upon Scratch Bar's order. Fortunately for Scratch Bar's regulars, bone marrow, sourdough bread, mushrooms, and red onions never go out of season. Scratch Bar makes their sourdough in house. They use a Pullman Pan to make sourdough loaves and then cut these loaves down into the shape and size of bones. The marrow that's spooned into these sourdough facsimiles, is cooked in a 500 degree oven on a sheet tray with a roasting rack.
Plating is kept simple and minimal, and like other dishes on the menu makes fine dining more approachable. As chef Phillip notes, "many diners are scared of eating "bones" and I never really like having anything inedible on the plate. The idea was to take something delicious, inconsistent, rustic and at times even scary and elevate it, simply."
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