Things You Just Don’t See on St. Louis Menus
Sep 8, 2007 general food, restaurants
| Although you can sometimes find this | and this on St. Louis menus, |
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| and I’ve seen this popping up quite a bit recently… | along with the Hot Salami at Gioia’s even containing this as Ian found out a few weeks back, |
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| what I really want to know is where I can find this | and this |
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| or this | or this |
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| And just what the heck does this taste like I’ve often wondered? | |
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If you want to try your hand at a little offal at home, I ran across this list over on one of my favorite blogs Offal Good while reading my way through the back logs. Run by Chris Cosentino the site kicks some serious ass for those interested in what Fergus Henderson refers to as Nose to Tail eating.
So, to all you St. Louis restaurants and cooks. Cook this stuff up, and let me know where to go.
…but please hold the tripe , Bill
(top to bottom we have foie gras , veal sweetbreads, chicken liver, pig’s head, calves brain , beef tongue , lamb heart, beef cheeks and cockscomb )
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
September 8th, 2007 at 4:49 pm
Hmmm. Beef tongue at Cafe Natasha and various taquerias. I imagine you might find beef cheek meat at some taquerias as well. Kabob House on Christy has roasted beef and lamb hearts.
But if you mean finding these things at high-end places, not just ethnic restaurants, then, yeah, I’m stumped, too.