Organ Meats in NYC or other Unusual Meats?
I like unusual meats. Tongue is available at a number of Japanese restaurants and Jewish delis. What else is out there? I am sure there's plent of "marrow". Here's a place I haven't tried, but they have amazing things on their menu which is a form of Korean barbecue developed in Japan post WWII. This one is called Takashi specializing in many cuts of beef. On their menu is amazing organ meats; four differnt cow stomachs, not just tendons, as you might get in a typical Chinese or Vietnamese resto, but achilles tendon. Kobe prosciutto. Liver, tongue, even "tongue sinew" whatever that is. Three types of cow tongue dishes besides that. Heart, cheek of course. Oxtail, sweetbreads too. Not just beef ribs, but the meet from between the ribs too. Wow. Can't wait to try it.
For amazing cuts of "chicken parts" grilled, look at the menu at Torishin Yakitori resturant. They even serve grilled "main artery" and "chicken oyster" and "knee gristle". Wow. They have a 1 star Michelin to boot. Look forward to trying it.
Has anyone tired these or have other ORGAN MEET places to suggest?
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Takashi
456 Hudson St, New York, NY 10011
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Spiritchaser
Mar 9, 2012 04:42 AM
Just wanted to add that right now Per Se is offering an offal tasting menu in addition to their regular and vegetarian tastings.
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Per Se
10 Columbus Circle, New York, NY 10019 -
Congee Village has some good duck blood dishes. I've had duck blood with either scallions or yellow chives there, and another duck blood dish with ginger and scallions. Both were good, though salty.
Very good morcilla (blood sausage) at Buenos Aires, a good and good-value Argentinian steakhouse in the East Village.
A number of places have very good foie gras dishes. I haven't been to Jean Georges for a while but that's one of the places where I've had excellent foie gras.
I've had excellent sweetbreads at several places, too, including the Modern (might have been the bar).
Offal really is not uncommon on New York menus.
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Jean Georges
1 Central Park W, New York, NY 10023Buenos Aires
513 E 6th St, New York, NY 10009The Modern
9 West 53rd Street, New York, NY 10019Congee Village
100 Allen St, New York, NY 10002 -
Brushstroke for pork cheeks,
Recette for sweetbreads and the marrow dish
Maharlika for the sisig ( pork ears, liver, other, and other), balout ( duck fetus)
Sa Aming nayon for Filipino dinuguan ( pork blood stew, made with pork liver, lungs, kidneys, snouts, ears, intestines, heart all simmered in pig blood and other ingredients like vinegar etc) Some places don't use as much offal.-----
Recette
328 West 12th Street, New York, NY 10014Maharlika
111 First Ave, New York, NY 10003Brushstroke
30 Hudson St, New York, NY 10013Sa Aming Nayon
201 1st Ave, New York, NY 10003 -
Takashi is a great Beef roller coaster tour of beef- heart, stomach(s), all is good still need to try alll the menu but go with alot of people and share everything, the sea urchin wagyu and shiso-great! order 2
Yakatori Totto killing it with all things chicken- gizzards and chicken "oysters" awesome, livers, and some really super speacil off the menu items, always go early and ask the staff.
Bar Boulud is the pork prince- boudin noir perfect, great nose to tail menu, and lots of special to always check out
all these guys deliver something special and dont miss
try em-----
Yakitori Totto
251 W 55th St, New York, NY 10019Bar Boulud
1900 Broadway, New York, NY 10023Takashi
456 Hudson St, New York, NY 10011 -
The term you are looking for is "offal."
Definitely try Takashi, it is excellent.
Yakitori Totto (and probably other yakitori places) have various chicken parts.
There's a good number of places in Chinatown, too.
http://chowhound.chow.com/topics/809211You might also be interested in the gastronauts.
http://www.gastronauts.net/As well as the annual FergusStock celebrating Fergus Henderson.
Other places you serving offal:
Spotted Pig - crispy pig's ear salad, bone marrow
The Breslin - headcheese, pig's foot, you can also do the one of the chef's table feasts that will include offal. Like for the suckling pig dinner, they bring you the ears, eyes, snout, brain, tongue, and jowl. For the lamb dinner, you get grilled liver, kidney, heart.
Hakata Tonton - pig's feet in multiple dishes
Momofuku Noodle Bar - pig's tails
Craft - pork trotter, sweetbreads
Bar Boulud (and DBGB) - head cheese terrine, pigeon/venison/wild boar terrine, beef cheek, lamb
terrine, snails, boudin noir, and boudin blancCasa Mono - sweetbreads, foie gras, duck egg with mojama, bone marrow, tripe with blood sausage, confit goat
Babbo - lamb's tongue, tripe, goose liver ravioli, lamb's brains ravioli, beef cheek ravioli, sweetbreads, duck, rabbit
Manzo - sweetbreads, brains, tongue, pig's tail
Txikito - foie gras, veal jowl terrine, blood sausage, beef tongue, trotters/tripe/tendon
Fatty Cue WV -- deep fried 1/2 rabbit
Picholine - IIRC they have a game tasting menu that happens every fall/winter
Yakitori Totto - chicken liver, chicken gizzard, chicken heart, chicken knee, chicken neck, chicken tail, chicken oyster ("rare part of chicken thigh"
)Blue Ribbon Brasserie - escargot, sweetbreads, pigeon, bone marrow
Prune - snails, tripe, bone marrow, sweetbreads, they also are known for their monkfish liver, but I don't think it's currently on the menu
Kabab Cafe in Queens (one of my favorite places ever) - testicles (on occasion), beef cheek, lamb's brains, duck liver, etc.
Xian Famous Foods - "lamb's face" cold salad
Chez Napoleon (old school French restaurant) - kidney, calf's brains, rabbit, quail, frogs legs, sweetbreads
Despana (a spanish grocery store) - carries a lot of great products like jamon iberico, blood sausage, preserved fish roe, various forms of seafood in tins preserved in oil/sauce, and they often give out free samples.
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Yakitori Totto
251 W 55th St, New York, NY 10019Despana
408 Broome St, New York, NY 10013Babbo
110 Waverly Pl, New York, NY 10011Casa Mono
52 Irving Place, New York, NY 10003Spotted Pig
314 W 11th St, New York, NY 10014Blue Ribbon Brasserie
97 Sullivan St, New York, NY 10012Picholine
35 West 64th St., New York, NY 10023Craft
43 E. 19th St., New York, NY 10003Momofuku Noodle Bar
171 1st Ave, New York, NY 10003Hakata TonTon
61 Grove Street, New York, NY 10014Chez Napoleon
365 W 50th St, New York, NY 10019Prune
54 E 1st St, New York, NY 10003Bar Boulud
1900 Broadway, New York, NY 10023Txikito
240 9th Ave, New York, NY 10001DBGB
299 Bowery, New York, NY 10003Xi'an Famous Foods
81 St. Marks Pl, New York, NY 10003The Breslin
20 W 29th St, New York, NY 10001Takashi
456 Hudson St, New York, NY 10011Manzo
200 5th Ave, New York, NY 10010Fatty 'Cue
50 Carmine St, New York, NY 10014›4 Replies-
re: kathryn
Wow; you know your "offall new york" quite thoroughly. GREAT LIST! Some additions I thought of:
Atelier at Joel Robluchon: Wonderful pork cheeks terrine.
Various Korean places: korean blood sausage called "sundae" and korean bone (including marrow) soup called sulung tang which often includes the tongue. Also oxtail soup and pork shoulder bone soupl
Fairway: you can buy guanciale or cheak meat which is good for Amariciana sauce. For an authentic recipe from Google italy; http://website.lineone.net/~traditio/...
Mexican? Does anyone know a good "menudo" place (tripe soup)?
English/French/german, etc. Boudon Noir or black pudding-blood sausage.-----
Fairway Market
2127 Broadway, New York, NY 10023L'Atelier de Joel Robuchon
57 E 57th St, New York, NY 10022-
re: foodlovergeneral
Delucacheesemonger
Dec 10, 2011 10:37 AM
Pastis has an excellent tripe.
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Pastis
9 9th Ave, New York, NY 10014 -
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