Displaying all articles tagged:

Nose To Tail

  1. Best of New York
    The Absolute Best Offal in New YorkFrom cow’s head to pig’s foot, and everything in between.
  2. Quote Of The Day
    Fergus Henderson Wants None of Your Raw-Sheep’s-Head DinnersAlso, he says cooking blood and guts is “feminine.”
  3. Foodievents
    Whole Hog BBQ Hitting The Patio At Ford’s Filling Station, This Memorial DayDishes include beer braised Mattinata sausage and mac and cheese with Fresno chiles and ham hocks.
  4. Privates
    Yes, April Bloomfield Okay With Eating PenisesThis space will not be used for any bad jokes.
  5. Prix Fixes
    Ansill Adds Nose-to-Tail to His Tasting Menu RepertoireThe chef returns to familiar territory for his next round of tastings.
  6. Look Who’s Popping Up
    Kenny Seliger Pops-Up With Trap Door DiningThe Wirtshaus chef will first prepare a “head to tail fin” menu of sustainable seafood.
  7. Nose-to-Tail
    Locanda del Lago Presents Five Courses of Capon TonightChef Gianfranco Minuz plans tagliatelle with rooster offal and chilled roulade of capon breast.
  8. Nose-to-Tail
    Eveleigh Going Whole Hog on Patio This SundayThe enchanting West Hollywood restaurant is doing a monthly nose-to-tail dinner with a full breakdown by Jordan Toft.
  9. Menu Changes
    Amis Serves Up Whole AnimalsThe new menu feature focuses on a specific animal and incorporates it into three dishes.
  10. Deals
    Amada Goes Hog WildFor one night only the restaurant is offering the special for parties of any size.
  11. Casting Calls
    Do You Eat (or Serve) Eyeballs and Stuff? Be on TV!Plus, X’ian Famous Foods explains “Mr. Lamb’s Treasures.”
  12. Cooking Classes
    Fergus Henderson Teaches ‘Nose-To-Tail’ Appreciation at CiudadSusan Feniger and Mary Sue Milliken welcome a culinary trendsetter from the U.K.
  13. Foodievents
    Fergus Henderson Unveils FergusStock MenuThe king of hearts and parts is back in town, cooking at the Breslin and the Spotted Pig.
  14. What to Eat
    Cabrito Steps Up Its Hearts-and-Parts GameSeared lamb’s heart or stuffed pig’s feet, anyone?