The fad-finders at TastingTable are calling it: The "bone luge," aka the act of funneling a shot of liquor down a split marrow bone, has taken America by storm. (Three, after all, is a trend.) Metrovino bartender Jacob Grier gets credit for the ritual, and the menu now features suggested booze pairings for those who order chef Greg Denton's roasted bone marrow dish. [Tasting Table]
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