Thanks to lunch last Friday at Bistro d’Oc (not to mention watching Anthony Bourdain suck marrow Monday night), I’m obsessing about offal.
This is all new for me, but apparently offal was all the rage in NYC a few years back, and is cropping up on more menus in DC. I think my first experience was veal tongue at Palena. Odd mouth feel, but rather good. Then various bits of lamb organs – heart, kidneys, liver – surreal to look at, but again, rather good. Followed by fried sweetbreads at PS7, orgasmically rich. That was where the tastebuds got addicted! And now last week’s unbelievably delectable lamb brains sauteed in lemon caper sauce at Bistro d’Oc…
I stumbled across former DC chef Chris Cosentino’s offal site (from Red Sage and Kinkead’s before we lost him to San Francisco) – check it out if you are at all curious about this facet of food. It’s very informative, with some squeamish pics.
Previously skeptical when people claimed that offal can be the best, I’m now wondering if my constant mental refrain “need more lamb brains more brains more” proves it.
Either that or I’ve become a zombie.
This post appeared in its original form at DC Metblogs