Thanks to lunch last Friday at Bistro d’Oc (not to mention watching Anthony Bourdain suck marrow Monday night), I’m obsessing about offal.
This is all new for me, but apparently offal was all the rage in NYC a few years back, and is cropping up on more menus in DC. I think my first experience was veal tongue at Palena. Odd mouth feel, but rather good. Then various bits of lamb organs – heart, kidneys, liver – surreal to look at, but again, rather good. Followed by fried sweetbreads at PS7, orgasmically rich. That was where the tastebuds got addicted! And now last week’s unbelievably delectable lamb brains sauteed in lemon caper sauce at Bistro d’Oc…
I stumbled across former DC chef Chris Cosentino’s offal site (from Red Sage and Kinkead’s before we lost him to San Francisco) – check it out if you are at all curious about this facet of food. It’s very informative, with some squeamish pics.
Previously skeptical when people claimed that offal can be the best, I’m now wondering if my constant mental refrain “need more lamb brains more brains more” proves it.
Either that or I’ve become a zombie.
This post appeared in its original form at DC Metblogs
As one of the founding editors of We Love DC, Jenn’s passions are theater and cocktails. After two decades in the city, she’s loved every quirky, mundane, elegant, rude minute of her DC life. A proud advocate for DC’s talented drinks scene, she’s judged the Corcoran Gallery of Art’s ARTINI contest, the DC Rickey Month contest, the Jefferson Hotel’s Quill Cocktail competition, and is a founding member of LUPEC DC. A graduate of Catholic University’s drama program, she toured the country as a member of National Players, and has been both an actor and a costume designer before jumping the aisle to theater criticism. Writing for We Love DC restored her happiness after a life-threatening illness, and she’s grateful to you, dear readers. Send your suggestions to jenn (at) welovedc (dot) com and follow her on Twitter.
