Bone luge

50 Great Ideas

Restaurant Business Magazine's top 50 great ideas we've seen from the restaurant industry.
50 Great Ideas
23Bone luge

First dinner guests enjoy scraping succulent marrow from a cross-cut bone, then they use the hollowed-out chute to pour beer or booze into their mouths. “The bone luge is a cool idea,” says Ryan Kenkel, assistant manager at Under Attic, a saloon below Attic Restaurant in San Mateo, California. Under Attic offers three versions: Triple Madre is spiced with pico de gallo, served with tortilla chips and washed down with Tecate beer and a shot of tequila; the Ivan Drago features tobiko caviar with Baltika lager and a shot of vodka; and the smoked salt Wild Wild West comes with a can of Budweiser and shot of whiskey. They are priced $15 each, $40 for all three.

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