7/25/2012 05:15:00 PM

The Offal Truth: 5 Bay Area Chefs Get Ballsy

Candied cockscomb with rice pudding and cherries at Incanto
It looks like Chris Cosentino (Incanto) isn't the only dude in town obsessed with serving customers the offally good parts. Chicken feet, beef heart and fish lips are standard delicacies in scores of ethnic restaurants but it seems like the trend is picking up at gweilo-oriented spots.

Morimoto: While some update their summer menus with, ya know, gazpacho and peach crostada, Masaharu Morimoto has freshened up his new bar bites menu with, among other things, chicken-fried duck tongues which is served with soba waffles and kuromitsu butter (610 Main St, Napa).

Locanda: Anthony Strong's quinto quarto section is a rotating slate of Roman-style offal such as sweetbreads, tripe and oxtail (557 Valencia St). 

Nojo: Beef tendon salad, along with skewered duck neck and chicken gizzards, are just a few of the odds and ends offered at Greg Dunmore's Hayes Valley izakaya (231 Franklin St).

Alembic: Ted Fleury serves jerk-spiced duck hearts with pickled pineapple and thyme salt on his Haight St bar menu (1725 Haight St).

Incanto: Pig trotters, duck testicles and candied cockscomb (pictured above) have all been known to grace the menu, interspersed with tamer pastas, at Chris Cosentino's Noe Valley Italian (1550 Church St).

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