Hoss Zaré's Zaré at Fly Trap restaurant is steeped in public as well as personal history. The original Fly Trap first opened in 1906 just north of the spot's current Soma location, and it is also the place where he took his first kitchen job in 1989 shortly after emigrating from Iran. The flavors of his Persian heritage also surface within his cooking, as he demonstrates here with his popular beef bone marrow appetizer.
Zaré also recommends the salsa verde-topped marrow at Marlowe, the marrow with rutabaga jam at Wayfare Tavern, marrow and herb salad at Bar Tartine, and the marrow-stuffed squid at Commonwealth. But his all-time favorite is the kind his mom used to make for him back at home.
Eater reports that Zaré plans to launch a new lunch concept within the restaurant called Healthy Grill & Grain in early 2011, featuring heart-wise alternatives to some of the richer dishes such as the marrow which are served at night. [The Feast]
In Eat My __ we ask pro chefs to cook us their signature dish from scratch. Do try this at home.