While many other cultures embrace the variety meats that include tripe, sweetbreads and liver, Americans often cringe at the thought of eating the nasty bits known as offal (and yet we eagerly eat hot dogs—go figure). Thanks to the willingness of some chefs to educate their guests, bone marrow has been popping up on menus at restaurants such as Comme Ça in the Cosmopolitan (which actually runs offal specials on Wednesdays), Jean Georges Steakhouse in Aria and Cut in the Palazzo. Granted, bone marrow isn’t an organ, but it’s definitely not the animal’s muscle. Rather, marrow is the tissue on the inside of the bones that gets all luscious and gelatinous when it’s roasted. It’s then scooped out of the bone and smeared onto some crusty bread, and usually the richness is cut with some bright parsley or an onion jam. Ready to take on sweetbreads next?