November 20 at 9:28 am
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Chef de cuisine, Derrick Clayton, aka Powder, started us off with an enormous pile of crispy bone marrow, with grilled bread and a variety of accompaniments. It was so good that when I had lunch there last month, I called ahead to request it (it’s not actually on the menu because it would be a complicated pickup on busy nights—they serve single pieces as a garnish on the prime rib). - clarke thomas
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