The bone marrow topped with bacon jam and organic citrus fennel served with grilled sourdough baguette at Backbone Café.
The bone marrow topped with bacon jam and organic citrus fennel served with grilled sourdough baguette at Backbone Café. Randall Benton
The bone marrow topped with bacon jam and organic citrus fennel served with grilled sourdough baguette at Backbone Café. Randall Benton

With a Burning Man vibe, Backbone Café taps into the current 'clean-eating' craze

April 27, 2018 06:00 AM