3/02/2012 02:51:00 PM

10 Places to Get Your Whole-Animal Fix in DC

Tête sliders at Poste; photo by Scott Suchman
Whole-animal cooking is on the foodie radar screen as notable toques like Bryan Voltaggio, Robert Wiedmaier and Brian McBride plan to open new venues that will focus on lesser used cuts and offal. This environmentally friendly, nose-to-tail approach will also be a hallmark of an upcoming American, Green Pig Bistro, slated to open in Clarendon in the early spring (1025 N. Filmore St.). But there’s no need to wait until then for a taste. Local chefs are taking on the challenges of making unusual parts into tasty treats. Which have you tried? Let us know your thoughts in the DC Restaurants survey.

Brasserie Beck: Preview Wiedmaier and McBride’s whole animal cooking at this happening Downtown Belgian with an order of sage and rosemary crusted bone marrow (202-408-1717).

Eve: Chef-owner Cathal Armstrong, a pioneering locavore, uses the likes of liver, testicles and brains in his tasting room - he's currently serving brains, dusted in flour and sautéed with lemon, capers and butter (703-706-0450).

Evening Star Cafe: Newly arrived chef Jim Jeffords uses crispy pigs’ ears in the winter salad at this Del Rey American (703-549-5051).

Firefly: It took this Dupont Circle New American’s chef, Danny Bortnick, 216 hours to perfect his recipe for beef tongue pastrami, but you can eat it in far less time (202-861-1310).

Marcel’s: Who says offal can’t be elegant, not this high-powered West End French, which serves braised oxtail with chili orange glaze, and a snail and sweetbread roulade (202-296-1166).

New Heights: This Woodley Park New American goes whole hog, serving pork trotter with cabbage, raisins and mustard as an appetizer, as well as a pickled wild boar entree (202-234-4110).

Palena: Former White House chef Frank Ruta is another early locavore, who is currently serving a classic tripe alla parmigiana at his Cleveland Park bistro (202-537-9250).

Poste: Dig into tête de cochon (fried pig's head) in sliders, as an entree and in a brunch dish with poached eggs and hollandaise at this Penn Quarter New American (202-537-9250).

Urbana: At this Dupont Circle New American, tongue, grilled as a bar bite and an occasional topping for pizza, is a way to ease into whole animal eating (202-956-6650).

Vidalia: Jeff Buben’s Southern-accented New American in the Golden Triangle uses interesting parts in dishes like pickled pigs' trotters with warm potato salad, as well as its signature chicken fried sweetbreads and waffle (202-659-1990).

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