Sucking liquor down a beef bone slide may be the next big thing in alcoholic fads, but the habit doesn't appear to have yet reached Seattle.
TastingTable last Friday reported on the "bone luge," a Portland invention melding the city's love of offal and spirits. A Tumblr site explains the premise: "One identifies a restaurant, orders the bone marrow, consumes it normally, and then informs the bartender that a bone luge will now commence...Some of the best drinks to pour down a bone luge are precisely the things one would savor and never shoot. Madeira and sherry are highly recommended."
Many seasoned drinkers were dismayed by the concept, including Time Out New York's food editor: "Food writers of America: Let's all stop this bone luge thing before it starts, shall we?," Jordana Rothman tweeted.
The site claims the fad's already on the march from Portland's Metrovino, with lugers reportedly spotted in New York and Washington. But Linda Morton, managing partner of Terra Plata, says she hasn't seen any customers re-purpose the stretch of bone that's become a favorite menu item at the newish Capitol Hill restaurant.
"That's pretty hilarious," Morton says. "I have not seen it, but that's awesome."
Terra Plata pours Pedro Ximenez sherry by the glass.