What recession? Bundle just released a list of the 25 most expensive restaurants in America, and you’d never know the economy was still faltering. Your average diner would definitely require a stimulus package to pay the check.
Topping the list is The French Laundry, located in Yountville, in the Napa Valley. Chef/owner Thomas Keller’s three-star Michelin restaurant is ranked among the world’s best (as is Per Se, his New York outpost). An average check is $957 per visit, while Per Se bats $883. Also in the top five: Michael Mina (San Francisco), at $844; Alinea (Chicago), at $736, and Charlie Trotter’s (Chicago), at $666 (ironic, given Trotter’s reputation as…difficult).
To determine the list, Bundle examined spending data, then looked at average check sizes based upon millions of transactions in restaurants nationwide. Interestingly, the most expensive restaurants fell into two categories: French, and Contemporary American. But Robert’s Steakhouse in the Executive Penthouse Club (New York) and Mario Batali-co-owned Del Posto (Italian) also made the list.
So what does a $957 dollar meal taste like? Well, it damn well better be flawless–service included–but there’s a reason these chef/restaurateurs are at the top of their game. Prix fixe menus are a big reason tabs are so high. At Per Se, you’ll pay up to $295 a pop, while at Le Bernadin (New York, ranked 14th) it’s $330 with a wine pairing.
As a food writer, I admire the hell out of these guys for their talent as both chefs and businessmen. That said, I don’t think any meal on earth is worth nearly a grand, especially when said chefs generally aren’t the ones doing the cooking. It’s their hard-working, usually underpaid staff who do the heavy lifting, which is one of the great inequities of the restaurant business. I take issue when the people doing the cooking, serving, bussing, dishwashing, and cleaning don’t have the luxury of eating at their place of employment.
[Editor’s note: Bundle’s data take only take the average price per check per restaurant in their calculations, meaning some abnormalities may result from particularly large or small restaurants. They also don’t appear to include every possible, most expensive restaurant in the country. Please bear the limits of this data in mind — and try to have a good dinner]
Even when I was a finicky kid subsisting on Kraft Macaroni & Cheese, I was intrigued by offal. No way in hell would I have eaten what are politely known in the food industry as “variety meats,” but they sure looked intriguing.
As with most of my weird habits, I blame my dad for my fascination with animal guts. Growing up the daughter of a large animal vet, I spent most of my formative years raising livestock, assisting with surgeries and necropsies, and working cattle brandings, so I’ve never been squeamish when it comes to animal innards.
Not until I began working in restaurants, however, did I learn that offal, properly prepared, is absolutely delicious. Many of us were forced to eat liver cooked to the consistency of jerky as kids because it was “good for us.” When I ate my first tender, caramelized calf’s liver, however, the interior creamy and surprisingly mild, I actually enjoyed it. Ditto fried pig’s brains, calf testicles, smoked cow’s tongue, grilled chicken hearts…
In most of the world–Asia, the Middle East, Europe, and Latin America–offal has always been a dietary staple due to poverty, and the need to utilize as much of the animal as possible. Glands, organs, and other bits and pieces fell out of favor in America in the late 19th century due to cheap meat (muscle cut) prices. Today, offal is gaining popularity in the States, thanks in part to the increasing emphasis on sustainable food production and supply. British chef Fergus Henderson’s The Whole Beast: Nose to Tail Eating has done just as much to inspire American chefs to get in on the offal revolution this side of the Atlantic.
Following the jump, my picks for some of the best restaurants in the United States to specialize in or honor offal (having the occasional sweetbreads or tongue on a menu doesn’t count). Read on for where to find these temples of, as one chef put it, “offal love.”
Incanto, and SPQR: San Francisco
It’s hard to turn on the Food Network these days without seeing Incanto chef Chris Cosentino’s mug. The “Iron Chef” contestant also appears on a handful of other shows, but he’s best known for his obsession with offal. At Incanto, you’ll find Italian-rooted local cuisine heavy on variety meats. Lamb fries (testicles) with bacon and capers; kip (veal) heart tartare Puttanesca style; creative endeavors with cockscombs. If you want to discover how good esoteric offal can be, this Noe Valley spot is it.
SPQR–sister restaurant to the wildly popular A16–is a bustling little sweet spot on boutique-and-restaurant heavy Fillmore Street. The name, an acronym for the Latin version of “The People and Senate of Rome,” is a tip-off that rising star chef Matthew Accarrino’s menu is littered with animal parts. Look for delicacies like a delicate fritto misto of offal (liver, tripe, and sweetbreads), and braised pig ears deep-fried, and served with pickled vegetables and chili oil.
Animal: Los Angeles
As you will see, this round-up is unwittingly a tribute to Food & Wine magazine’s Best New Chefs, past and present. But a great chef is a great chef, and it just so happens that 2009 F & W winners Jon Shook and Vinny Dotolo love them some animal parts. At their first restaurant, Animal, the down-to-earth duo–former culinary school classmates and longtime co-workers–serve up fancified down-home, finger-slurpingly good treats like pig tails, “Buffalo-style,” with celery and Ranch; pig ear, chili, lime, and fried egg, and veal brains, vadouvan (a spice mixtures), apple sauce, and carrot.
Clyde Common, Porland (Oregon)
The menu isn’t always bursting with offal, but this lovely communal dining spot in downtown’s Ace Hotel knows its way with variety meats–it’s where I first fell in love with tongue. Savor Euro tavern-style treats like chef Chris DiMinno’s chicken-fried chicken livers with cress, cucumber, and lemon aioli; pig trotters, or hearty charcuterie boards with excellent (heavy on the bourbon, gin, and rye) house cocktails.
Amis, and Osteria: Philadelphia
Arguably one of the nation’s most talented chefs, Marc Vetri trained in Italy, and now runs a three-restaurant (and growing) empire with his partners in Philadelphia. The award-winning chef’s restaurants Amis, and Osteria, are heavy on the offal, in two very divergent ways. At Amis, chef/co-owner Brad Spence turns out earthy, Roman trattoria specialties, including a menu section called “il quinto quarto.” In ancient Rome, this “fifth quarter” refers to the four quarters of an animal that were butchered and split up amongst the noblemen, clergy, and soldiers. Peasants got the fifth quarter (also known as “what falls out of the animal). Expect hearty fare like trippa alla Romana, Roman tripe stew.
Jeff Michaud, chef/co-owner of the industrial-farmhouse-styled Osteria, turns out intensely rich dishes like Genovese ravioli stuffed with veal brain, capon, and liver, served with a braised capon leg sauce; crispy sweetbreads with Parmigiano fonduta and charred treviso, and grilled pork tongue spiedini with fava beans and pancetta.
The Greenhouse Tavern, and Lolita: Cleveland
Chef/owner Jonathon Sawyer of downtown’s The Greenhouse Tavern is more than just a 2010 F & W Best New Chef. He’s a man who isn’t afraid to make “Roasted Ohio pig face” one of his signature dishes. Granted, this is a hog gussied up with Sawyer’s signature Frenchified gastropub style: cola gastrique, petit crudite, and lime. But Sawyer, who lived briefly in Rome, also pays tribute to the eternal city of love by serving a daily-changing il quinto quarto “with tasty bits.”
the Publican: Chicago
Spicy pork rinds; blood sausage; headcheese; neck bone gravy with spaghetti and Parmesan; sweetbreads with pear-celery root remoulade. the Publican executive chef/co-owner/award-winning chef Paul Kahan is innovative with more than just offal. He uses scraps, blood, and bones to create charcuterie, as well as elegant, “beer-focused farmhouse fare (his father owned a deli and smokehouse; no wonder).” Chef de cuisine Brian Huston leads the show, carrying on the tradition.
The Spotted Pig, New York
Having just received its fifth Michelin star means this Greenwich Village hot spot will continue to be nearly impossible to get into. But it’s worth the wait for chef/co-owner April Bloomfield’s (yet anotherF & W Best New Chef alum) soulful gastropub cuisine. In the never-too-much-of-a-good-thing category: Calf’s liver with crispy pancetta and house-made bacon.
I’ve only tapped the surface of what talented, creative chefs are doing with offal in the United States. Have a favorite restaurant doing something noteworthy with bits and pieces? I’d love to hear about it!