Charcuterie, Snout to Tail and more in Manhatten
Hi, Looking for a Friday or Saturday night place to go that has a mix of great flavors, but really looking for a place that has some great charcuterie. Or somewhere that you like that is known for a snout to tail concept.
We like to sample multiple flavors and dishes, so a great small plates place with a good, casual tendy atmosphere would be awesome. Or seperate recommendation for this atmosphere :)
Many thanks for your fave recommendations :)
Takashi, the Breslin, Bar Boulud, Casa Mono, Swine. If you can get a big group together, do the suckling pig meal at the Breslin.
Try Mario Batali, David Chang, and April Bloomfield restaurants, for sure.
Keep Per Se, Picholine & Daniel in mind when it's game season in the fall/winter.
Spotted Pig - chicken liver toast, crispy pig's ear salad, pork rillettes
Public - kangaro, rabbit and pork terrine, foie gras, lamb belly, venison
The Breslin - chicken liver, blood sausage, pig's foot. Also a terrine board w/ guinea hen, rabbit, head cheese, pate, liverwurst.
And you can also do the one of the chef's table feasts that will include offal. IIRC for the suckling pig group dinner, they bring you the ears, eyes, snout, brain, tongue, and jowl. For the lamb group dinner, you get grilled liver, kidney, heart.
Hakata Tonton - pig's feet in multiple dishes
Momofuku Noodle Bar - chicken liver mousse
Momofuku Ssam Bar - veal head terrine, maitakes with liver, duck hearts
Pig & Khao - sizzling sisig, grilled pork jowl, pork adobo, crispy pata, longonissa
Maharlika - sizzling sisig, balut
Bar Boulud - pate grand-mer, pate grand-pere, head cheese terrine, housemade ham, beef cheek terrine, guinea hen with pork and foie gras, veal and pork pate, saucisson sec, proscuitto, jamon iberico, mangalista ham, snails, boudin noir, boudin blanc, they also have a separate "nose to tail" menu that is more traditional apps and entrees
Casa Mono - jamon iberico, charcuterie/terrine board, sweetbreads, foie gras, duck egg with mojama, beef tongue, beef cheek and marrow, see also the "whole organic animals" section of the menu
Minetta Tavern - oxtail and foie terrine, bone marrow
Babbo - lamb's tongue, tripe, testa, goose liver ravioli, lamb's brains ravioli, beef cheek ravioli, sweetbreads, duck, rabbit, quail, guinea hen, squab
Manzo - testa, sweetbreads, cheek, tongue, foie gras
Txikito - foie gras terrine, veal jowl terrine, blood sausage, beef tongue, trotters/tripe/tendon
Fatty Cue WV -- chicken liver mousse, pork cheek noodle, deep fried rabbit
Yakitori Totto - chicken liver, chicken gizzard, chicken heart, chicken knee, chicken neck, chicken tail, chicken oyster aka the "rare part of chicken thigh"
Blue Ribbon Brasserie - foie gras, pate, escargot, sweetbreads, pigeon, bone marrow
Prune - sweetbreads, marrow, liver, kidneys
Resto - pork liver, rabbit sausage, head cheese, nose to tail meals for big groups: pig, goat, lamb, veal, fish
The Cannibal - lamb rillettes, head cheese, pork liver mousse, boudin noir, beef heart tartare, bone marrow, roasted pig's head, lamb neck and rib
Swine - housemade duck prosciutto, gravlax, pork rillettes, foie gras torchon
Il Buco Alimentari - assorted salumi, porchetta
Salumeria Rosi - assorted salumi, porchetta
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.
Takashi - beef liver, kidney, brains, tongue, heart, intestine, belly, cheek, various stomaches, tripe, tendon, etc.