Another sign that guts are going mainstream: Grub hears that Danny Meyer’s Roman trattoria is now offering a classic “Quinto Quarto” menu filled with offcuts of animals. It includes chicken-heart skewers, spicy tripe and pecorino, veal tongue, and crispy suckling pig’s face, and Maialino’s serving the reasonably priced dishes à la carte nightly. If you missed out on Chris Cosentino and Alex Stupak’s offal-centric tasting, this is your moment.
An elegant setting to get the meat sweats. Photo: Melissa Hom