Lamb/Veal liver or kidneys?
I'm intrigued by these two offal items - after reading "Roast chicken and other stories" Would love to try somewhere locally - near Palo Alto would be ideal. Any ideas or leads?
That's a tough one. I've seen them occasionally on old-school French, Middle Eastern, and North African menus. Chinese restaurants often have pork liver and kidneys. Original Joe's in San Jose has calf's liver.
Incanto in SF. Order a Quinto Quarto and request them.
Offal discussion from last fall:
Jeanty at Jacks (and also Bistro Jeanty in Yountville) serves rognons de veau a la moutarde, the classic French preparation of veal kidneys. Buckeye Roadhouse in Mill Valley does a great calf's liver with bacon (recommend ordering it rare, or at least medium rare). I also think that Kokkari's "Grilled Spring Lamb Organ Meats" includes one, the other, or both. New Mandarin Islamic's "lamb stir fry" includes both lamb liver (overcooked) and kidney (pretty good). Sorry to have no recommendations further south.
Oh yeah. I've had that dish at Jeanty @ Jack's, very good.
That grilled organ meats is new since the last time I went to Kokkari. I'll have to plan a trip back. I wonder if their sister restaurant in Palo Alto, Evvia, could make it by request?
200 Jackson St., San Francisco, CA 94111
Incanto Restaurant & Wine Bar
1550 Church St, San Francisco, CA 94131
Old Mandarin Islamic Restaurant
3132 Vicente St, San Francisco, CA 94116
Jeanty At Jacks
615 Sacramento St, San Francisco, CA 94111
Some of us still fondly remember "the good old days" when restaurants and butcher shops routinely offered thick veal chops with the kidney attached. I still have a "low-end" cookbook from the late '60s that had a super recipe for the chop+kidney that was coated with an egg/parmesan cheese wash/batter and then fried. I spent a week last year (on a whim) trying to discover a butcher/wholesale meat purveyor who still sells it, but I struck out. A very few restaurants still offer veal kidneys from time to time (though not with an attached chop. Fortunately calves' liver is still readily available, but if you order it in a restaurant and ask for it rare/medium rare, the waiter (and usually the chef as well) stares at you like you're a drooling idiot and then brings you the liver medium-well done. This happened to me most recently at Mustard's Grill in Napa and I raised bloody hell. Half an hour later I got the liver prepared the way I ordered it and the restaurant comped me a glass of wine. Now I mostly fix the dish at home because I don't want to experience the trauma I routinely experience when ordering it at restaurants.