6.062
8 (Sun) March 2015
Bone Marrow
0.5
at Todd English Food Hall (SM Aura)
-Bonifacio Global City, Taguig-
with TL


Todd English Food Hall is an American restaurant. Beyond burgers and steaks, many of the menu items per se may not be historically American–pasta, pizza, taco, sushi–but the salmagundi selection reflects a distinctly American melting pot philosophy of food. Part of celebrity chef Todd English’s worldwide restaurant empire, the only one in the Philippines. Extremely popular, judging by the lines to get a table–currently ranked #19 of 377 in Taguig City on TripAdvisor.


I had dinner at Todd English’s Kingfish Hall–which was shut down a few years ago following eviction proceedings for unpaid rents–in Quincy Market, Boston, MA, on the evening before DJ was born.


The food, not too bad overall. In general, the dishes were thoughtfully conceived, competently prepared, artfully presented. Quality ingredients. Enjoyable meal.





The Bone Marrow, not so great. This being my first experience trying the stuff, I didn’t know what to expect. Turned out to be whitish clumps of fatty tissue. Seasoned, topped with bread crumbs and minced parsley, still tasted like fatty tissue. Like all so-called delicacies, it’s inherently/objectively kinda gross. Now that I’ve tried it, never again.

too bad you didn’t like the bone marrow. i personally love it…it is very fatty, agreed, but it also has a very rich, meaty flavor to it. Almost like beef butter with a slight tang of iron. Ok…rereading what i wrote, it makes sense that a lot of people don’t like it 😛
I’ve seen a lot of restaurants serve it with toast points on the side or something, so you can use it as more of a spread instead of just eating a glob of fat. maybe you would like it better that way?
funny that you always respond with anything related to organs!
I did some concentrated tasting to see if i could detect deeper flavors, but it just tasted like fat, no meatiness.
yes, of course it would’ve been better on toast, but again, it’s just fat. i’d rather eat butter.
but if i come across it again in some other form, i’ll maybe try it again.
I would definitely give it another try, esp as “Nancy” says with some fresh baked or toasted bread as a counterpoint. Loaded with flavor, shouldn’t be just a gooey bland mess. Maybe that animal didn’t have good nutrition or didn’t take care of its bones well or something, resulting in weak marrow
interesting point–even while the beef itself goes under intense scrutiny–e.g., wagyu, hanwoo, marbling, Angus, certified, etc.–the organs don’t really get any attention, although you’re absolutely right that a good cow would also produce good organs.
now i’m really curious to try it again…