This post originally appeared on DC Refined.
At restaurateur Mike Isabella’s Spanish and Moroccan-inspired Arroz, silky segments of bone marrow are getting a smokey twist.
The restaurant’s hot smoked bone marrow is an indulgent way to start a meal in the contemporary dining room. And while it’s not a new ingredient on the scene, executive chef Michael Rafidi’s preparation brings out new complexities.
The base inspiration for the dish was fairly straightforward. Rafidi himself is a big fan of bone marrow; he also had it on his menu when cooking at RN74 in San Francisco. So he knew he wanted to incorporate it into his work at Arroz. The restaurant was also brainstorming a new take on traditional Spanish pan con tomate (tomato spread with toasted bread), and bone marrow seemed like a fine choice to help evolve and elevate the classic.
Read the full article at DC Refined.
Travis moved to D.C. in 2007 has written about the city's diverse food scene for a number of outlets over the years, including Eater DC, Washington City Paper, Washingtonian and DCist, where he was formerly the food editor.