Displaying all articles tagged:


  1. the year i ate new york
    Are We in a New Golden Age for Offal?Our diner-at-large packs his stomach with liver, intestine, kidney, and more.
  2. Best of New York
    The Absolute Best Offal in New YorkFrom cow’s head to pig’s foot, and everything in between.
  3. Guts
    Maialino Debuts Offal MenuVeal tongue, pig’s face, and chicken hearts, oh my!
  4. Pig Heads
    Trendlet: Animal Heads Make Their Way to the PlateFrom crispy-pig-face night at Marc Forgione to veal-head barbacoa at Perla.
  5. Foodievents
    An Offally Good Collaboration Dinner Coming to Le VirtuSix chefs will prepare dishes using organs and other often overlooked parts.
  6. Video Feed
    Watch San Francisco Offal King Chris Cosentino Hit the Town and Talk Porn, ‘BTs’“How many people have a job this f-in cool?”
  7. Prix Fixes
    Matyson Gives Offal the Tasting Menu Treatment This WeekThe new tasting menu boldly goes where few others dare.
  8. What to Eat
    Duck-Heart Stew, Pig’s-Blood Popsicles, and Other Offal Romantic EatsHappy bloody Valentine’s Day!
  9. Mediavore
    Will Ferrell Deemed ‘Useless’ in The Kitchen; Joe Biden Throws Hot Dogs DownThe comedian’s chili pot pie falls flat with peers, while the Vice President served wieners to U.S. soldiers on The Colbert Report.
  10. Casting Calls
    Do You Eat (or Serve) Eyeballs and Stuff? Be on TV!Plus, X’ian Famous Foods explains “Mr. Lamb’s Treasures.”
  11. So Offal
    The L.A. Times Is Already Over OffalThe paper also celebrates elevating “peasant food.”
  12. Openings
    Offal Good News: The Vanderbilt Does Brunch, Fette Sau Owner Opens New OneSt. Anselm will do for wine what Spuyten Duyvil does for beer.
  13. Offal
    The Bristol Rides the Brain TrainChris Pandel puts Mangalitsa brain tortelloni is on the menu.
  14. Other Blogs
    Who is the Mysterious Butcher’s Grip?A Chicago chef has started an anonymous blog chronicling his love of offal.
  15. Taco Loco
    At Maxwell Street Market, The Early Bird Catches The Offal TacoMaxwell Street market has some hardcore tacos, but you’ve got to show up early for them.
  16. What to Eat
    Pig Tails at the BristolHow Chris Pandel cooks his pigs’ tails; plus where else to find them.
  17. Other Cities
    Is Nate Appleman the Next David Chang or Mario Batali?And will the Rising Star Chef bring a restaurant to New York?
  18. What to Eat
    Cabrito Steps Up Its Hearts-and-Parts GameSeared lamb’s heart or stuffed pig’s feet, anyone?
  19. Pet Peeves
    Awestruck by OffalCan we stop acting like we’re wrestling a bear while jumping the Grand Canyon when we eat (gasp!) chitlins and (oh my!) scrapple?
  20. V-Day
    Have a HeartHeart is an undersung foodstuff that tends to get its due this time of year.
  21. NewsFeed
    The ‘New Carnivores’ Stalk Greater FameThe ‘Post’ identifies a breed of foodie obsessed with meat.
  22. VideoFeed
    Video: Chris Cosentino Cooks Head to TailThere aren’t many out-of-town chefs who can draw a crowd, but California’s Chris Cosentino is one of them. The offal king cooked a “Head-to-Tail” dinner at the Astor Center last night, and Grub Street brought a camera along. Beware of graphic footage of coxcombs, tendons, trotters, and other delights. Video: Cooking Head to Tail [NYM Video]
  23. NewsFeed
    Get the Best of West Coast Charcuterie at Mia Dona If you’re not going to the Astor Center’s Head-to-Tail dinner with Chris Cosentino on Tuesday, you can also find his food at Mia Dona, the only New York restaurant serving Cosentino’s charcuterie. Cosentino met Mia Dona owner Donatella Arpaia when shooting The Next Iron Chef, on which he was a contestant, and goes way back with the restaurant’s executive chef, Jason Hall. “We use their lonza (pork loin). It’s amazing. The fat cap is like the finest lardo. And the meat itself expresses the purity of pork — it’s perfectly seasoned and cured, ” he enthuses. Mia Dona serves the lonza on two crostini — one with sheep’s-milk ricotta and Sicilian oregano, and the other with winter-citrus mostarda — but Hall would like to use even more: “I want to use a lot of Chris’s stuff, but we can’t overwhelm the menu all at once.” Cosentino, whom we think of as California’s answer to David Chang, also sells his charcuterie online. Visit Boccalone to order for yourself. Related: Back-to-Back Feasts Will Break the Bank, Blow Your Mind Video: Inside Mia Dona’s Kitchen
  24. Mediavore
    High Tide for Water Prices; Yet Another BLT OpensAh, the joys of free-flowing water. Well, kind of free — the city water board just agreed to up water costs 11.5 percent this year, and another 11.5 percent next year. [NYP] A guide to New York restaurants that play that wonderful organ music. [Gridskipper] A stealth addition to the ever-expanding BLT empire: a BLT Steak in the Westchester Ritz-Carlton. [Westchester.com]