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Trying to Eat Brains

We’re trying to sample different preparations of different animal brains—cow, lamb, pig, miscellaneous—and we're happy to go anywhere in the five boroughs. Does anyone have tips on restaurants that serve brains? Any favorites out there?

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  1. I know that Haandi has curried lamb brain as a special. It is one of my favorite Pakistani dishes, though I haven't had the opportunity to sample it there yet.

        1. re: daffyduck

          They are not bad, but I found the brain flavor elusive.

        2. Chez Zombie has an incredible prix fixe

          1. You should post this on the Outer Boroughs board if you're interested in Queens, Brooklyn, etc. But the first place that comes to mind is Kabab Cafe in Astoria.

            1. I think SipSak, a Turkish place on 2nd Ave, serves brains.

              1. Chez Napoleon does the classic French preparation of calf brains, with black butter and capers. I love it.

                Chez Napoleon
                365 W 50th St, New York, NY 10019

                1. I've had them at Blue Hill Stone Barns & Per Se.

                  1. I've seen brains listed on the menus of Cafe Loup and La Lunchonette (sic).

                    La Lunchonette
                    130 10th Ave, New York, NY 10011

                    Cafe Loup
                    105 W 13th St, New York, NY 10011

                    1. Thanks for all your help, guys! Rrems, you're right: The brains at Chez Napoleon were tasty! Just posted about it (and three other skulls we dug into) on Navigeaters. (This was our special zombie edition, of course...)

                      Chez Napoleon
                      365 W 50th St, New York, NY 10019

                      1 Reply
                      1. re: navigeaters

                        Just make them yourself. Fry up some pig brains in bacon fat or lard. When they are nice and cooked, kind of crumbly, mix them up with a few precooked scrambled eggs. You cook the eggs seperately, and then after the eggs are done, and the brains are done, mix them together. I like them best this way, so the tastes do not run together. Good with sausage cream gravy over the top, and with thick buttery biscuits. Really really rich tasting. One of those things where you have to actually have a good butcher, or a store that will at least order them for you. One of the reasons I am glad I got to live in the South. These, and greens cooked all day with fatback. Yum!