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'Nose-to-tail' cuisine

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A prominent chef once wrote, "If you're going to kill the animal, it seems only polite to use the whole thing," and recently restaurants specializing in such "nose-to-tail" cuisine have opened in several cities, according to a May report in Toronto's National Post. The hamburger at New York City's Tasting Room includes cow heart, liver, bone marrow, tongue, flatiron, brisket, shank and clod. New York's Casa Mono features dishes of lamb's tongue, duck hearts and the red combs on top of the rooster's head. San Francisco's Incanto serves lamb necks, pig trotters and venison kidneys. Said Incanto's executive chef, "It's about viable cuts of meat that we have thrown into the trash can for years. ... When it comes to food, we (have been) very wasteful."

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