100 Dishes » Small Plates

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


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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