Heads and Tails

Pickled Pork Temple from The Gladly: Chef Bernie Kantak Reinvents A Childhood Dish

By Lauren Saria
Sep 24, 2014

The Chef: Bernie Kantak The Restaurant: The Gladly The Animal: Pork The Dish: Pickled Pork Temple What do you do when your friend, who happens to own a pork company, calls you up with a bunch of extra pork temple? Well, if you're Bernie Kantak, you take it and use...
Grilled Octopus from Petite Maison in Scottsdale: Don't Let the Tentacles Scare You

By Lauren Saria
Aug 18, 2014

The Chef: James Porter The Restaurant: Petite Maison The Animal: Octopus The Dish: Grilled octopus Maybe there's something in the air or maybe octopus is just on trend right now, but for whatever reason we've noticed several restaurants around town have added the cephalopod mollusc to their menus. It's a...
Tri-Tip Sandwich from Grassroots Kitchen and Tap: Taste the Most Underrated Steak in Town

By Lauren Saria
Jul 16, 2014

The Chef: Chris Collins The Restaurant: Grassroots Kitchen and Tap The Animal: Beef The Dish: Tri-tip sandwich In Arizona you can find brisket just about everywhere. But for many Californians like myself, a "steak" sandwich has always meant one thing: tri-tip. This cut of beef, which comes from the bottom...
Sweetbreads Nuggets from Bink's Midtown Make Offal Approachable

By Lauren Saria
Jun 19, 2014

The Chef: Kevin Binkley The Restaurant: Bink's Midtown The Animal: Veal The Dish: Sweetbreads Nuggets What's not to love about sweetbreads? They're creamy, rich and have such an innocent sounding name! And when they're done as well as they are at Bink's Midtown, you'd never know they're actually one of...
Phnom Penh Noodle Soup from Reathrey Sekong: A New Favorite For Offal and Pho Fans

By Lauren Saria
Jun 6, 2014

The Chef: Lakhana In The Restaurant: Reathrey Sekong The Animal: Pork The Dish: Phnom Penh Noodle Soup The dish pictured above may look like pho, but it won't take a true pho-lover more than a few bites to realize there are quite a few differences between this Cambodian noodle soup...
Frog Legs at Bryan's Black Mountain Barbecue: They Really Do Taste Like Chicken

By Lauren Saria
May 28, 2014

The Chef: Bryan Dooley The Restaurant: Bryan's Black Mountain Barbecue The Animal: Frog The Dish: Frog legs with lemon tartar sauce Though they're not exactly common fare in the southwest, frog legs are a staple of French, Cantonese, and American southern cuisines. Popular types of preparation range from being sauteed...
Ankimo, the Foie Gras of Japan, Gets a Modern Tweak at Hana

By Nikki Buchanan
Jul 5, 2012

See also: Hana's Lori Hashimoto Dishes on Brazilian Lobster, Magic Knives and Keeping It All in the Family See also: Round Two with Lori Hashimoto Food-istas like to say that ankimo -- the huge one-pound liver of the monkfish -- is the foie gras of Japan. After it's been marinated,...
Crudo's Pig Ears: Way Too Freaking Amazing For Your Dog

By Nikki Buchanan
Jun 20, 2012

The Chef: Cullen Campbell The Restaurant: Crudo The Animal: Pig The Dish: Pig Ears Most of us think of pig ears as leathery chewables for the dog, not something we'd ever dream of eating ourselves. But they're showing up on local menus as bar snacks, and you know what? They're...
Tongue-Tried: Lengua de Res Guisada at Restaurante Salvadoreño

By Nikki Buchanan
Jun 14, 2012

The Restaurant: Restaurante Salvadoreño The Animal: Beef The Dish: Lengua de Res Guisada Have you ever eaten beef tongue? Most cultures (excluding our squeamish, wasteful American one) use all edible parts of the animal, routinely taking the snout-to-tail approach that chefs have made fashionable here in the States in recent...
Giovanni Scorzo Makes Sublime Trippa alla Fiorentina at Andreoli Italian Grocer

By Nikki Buchanan
May 25, 2012

When it comes to tripe, we Americans have it exactly backwards. We don't have a problem reading tripe, viewing tripe, or listening to tripe. We even spout a good bit of it ourselves on Facebook and Twitter. As a culture, we pretty much swim in the stuff. But the other...
Christopher Gross Makes Pig Feet You'd Walk a Mile For

By Nikki Buchanan
May 9, 2012

The Chef: Christopher Gross The Restaurant: Christopher's Restaurant The Animal: Pig The Dish: Pied de cochon Chef Christopher Gross can make a silk purse out of a sow's ear -- or a pig trotter for that matter. And he does it often, featuring pied de cochon (the pretty French word...