Best restaurant trend


Staff Pick

Mmm, livers. Yuumm, tripe. Sweetbreads? Oh, yeah. More and more restaurants are jumping on the OFFAL bandwagon, and that’s just fine with us. While many upscale restaurants (as well as ethnic spots) have been serving organ meats for years, the past year has seen an explosion in whole-animal cooking, most notably at Holeman & Finch Public House and at Abattoir, the new restaurant from Anne Quatrano and Clifford Harrison. The good news is that the public seems to be gobbling it up with gusto, meaning this is a delicious trend that’s not going away anytime soon. Chicken hearts, anyone? Yes, please … .
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