After ingesting this hulking, shimmering, fatty behemoth over the weekend, we're going to say yes. Chef Tony Maws bills it as a side dish, but it's more like a main course/dessert/last meal: three quaking pieces beneath which a plate nearly buckles. Spread the marrow on toast (provided), or just excavate it with a fork. Beware: If you're dining a deux, you might have to fight over the last piece.
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