Sooooo good. But ... Bar Tartine has had this dish for a few years, since their second or third chef (???) from Incanto. It's hardly new, but it was delicious then and it still is which is why I keep coming back!
Best Meat Salad San Francisco 2010 - Marrow bones and herb salad at Bar Tartine
In this signature preparation from chef Chris Kronner, three steaming bone segments, which look like grisly yogurt cups, come with a toasted slice of Tartine bread and a verdant pile of lightly dressed herbs. You scoop out the shuddering, translucent contents of each cylinder with a tiny spoon your grandma might have used to shake sugar into her chamomile tea, then spread some of the marrow across a triangle of bread and crown it with herbs. The greenery evokes the pasture the marrow-providing cows grazed upon. Bringing the entire food chain together in one bite feels (and tastes) fantastic.