Offal for Oana! Places to get offal in Montreal
On another thread about offal, Oana requested the names of restaurants that provide yummy offal dishes:
So let's get started, shall we?
Asian restaurants are a great place to find offal, but you have to get past the English menu. Cuisine Szechuan has an excellent selection of offal on their English menu, including an excellent pork tongue and heart appetizer. Dim sum places are a great place to find offal like chickens feet, pork blood sausage, tripe, etc. I have seen these things at Kam Fung, Le President (now Tong Por), New Jing Hua, just to name a few places.
Latin American/South American restaurants have good selections as well. I loved anticuchos, marinated Peruvian cow heart on a stick, and had a delicious version from Chicos. Here is a thread on this topic:
I have had Soon dae (Korean blood pudding) at Kagopa, and it is pretty tasty. I had a fabulous Morcilla tapas at Pinxtos recently done in a phyllo pastry and with apple. Boudin Noir is present on many french menus as well.
Sweetbreads are usually available (Ris de veau) as are kidneys (Rognons) in most French bistros/restaurants. I have enjoyed the sweetbreads at Bistro L'Entrepont, but they are the most common offal dish available in French restos in my experience.
I love the chopped liver at Bouchonne, the wine bar. Really fabulous.
I am a fan of the calf liver at Lemeac. It comes with delicious mashed potatoes.
Pig's foot is very delicious at Au Pied de Cochon. I also had some very tasty tongue there in their Choucroute, although they left the surface on, and I was a little creeped out by the sight of taste buds on my meat. But It was delicious.
Well that is a start. Let's hope others will pitch in!
- sweetbreads and brains at Au Cinquième Péché (though neither is currently on the menu)
- sweetbreads at Le P'tit Plateau
- venison liver, kidneys and tripe pizza at Au Pied du Cochon
- calf's liver and sweetbreads at Les Infidèles
- foie gras just about everywhere <sigh>.
oh my. that is a bad-ass book and I've yet to try cooking any of the main dishes. its not so much a functional cookbook for me as much as offal porn; intrigued with trying some of the bread recipes though. and definitely its influenced me to try using a lot more of those ingredients in other recipes.
Not a restaurant, but I bought some rabbit livers, and tiny kidneys, at Boucherie du Marché this week. Just a matter of when they've dressed rabbits.
Wonder if Le Canard libéré does duck livers with onion?
I confess that offal pizza does not appeal, but I don't usually like any meat on pizza, except perhaps some seafood, or good Italian sausage. I'd make two courses, even if the offal one is awfully small.
Most Pho shops will have tripe, and (not sure all but some) will have congealed blood. My favorite is Pho Bac 97, though last time I had the broth wasn't as good as before. Well, perhaps a bad day.
Gryphon d'or serves haggis, but I think only on special days. Perhaps you can also pre-order.
Some Greek restaurants might offer kokoretsi (a meli melo of fabulous lamb organs and intestines, spit grilled) and tripe soup; but I cannot direct you to specific menus. Can anyone help me with this, I think I just started craving. Me want intestines.