2010 Redux: Just Offal

Four delectable courses of scary offal meats served up by Chef James Porter with sophistication and class. Leave it to a charming French bistro to make offal meat melt-in-your-mouth delicious. We must have tried just about every part of the animal. Homemade head cheese made with pork snout, cheeks, ears, lips and lungs. Sweetbread and trotter crepinette topped with fried chicharrones. Sous vide veal tongue with crispy bone marrow. And the most delicious creme brulee we have ever savored. The secret ingredient? Foie gras. Hate us tomorrow, PETA, because this is too good to waste today.

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