100 Dishes » Small Plates

Bone marrow with tuna tartare and fried quail egg at the Spence

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This starter showed up on day one at the Spence and thankfully hasn't left. Bright tuna tartare is piled over a roasted marrow bone and topped off with tiny fried quail eggs and a sprinkling of green parsley for fresh contrast. The combination of tuna, marrow, and eggs is indulgent, shockingly complementary, and unlike any other dish in the city. $14.

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