A guide to America’s most “offal” restaurants

by Laurel Miller on

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.”

[Photo credit: Flickr user The Hamster Factor]

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 another F & 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!


Travel How-to: Road trip through Glacier National Park in the winter

by Dana Murph on

Here at Gadling, we’re big fans of visiting National Parks in the off-season. There are fewer crowds, less headaches and more chances to enjoy the natural aspects that made these magnificent places so spectacular to begin with. The only trouble is the weather. Generally speaking, many of the United States’ National Parks partially shut down when Old Man Winter shows up, driving away a good deal of would-be tourists and also limiting how much of the park you can see. The famed Tioga Pass through Yosemite National Park is drowned in snow from October to April, and the majority of Yellowstone‘s roadways are closed to automobiles during Wyoming’s lengthy winter. And when it comes to one of America’s true gems — Glacier National Park — the star attraction is completely off limits to even 4WD vehicles for three-quarters of the year.

With the Going to the Sun road shut down, is there even a reason to travel to northwest Montana to give this majestic place a look? Without a doubt, yes. It’s true that Glacier, even in her 101st year as a National Park, is most open to exploration in the regrettably short summer season, but there are massive benefits to going in the winter. For one, hardly anyone else is there. You’ll be lucky to see a dozen others exploring the park on a given winter day, giving you ample opportunity to get lost inside this truly gigantic place. But there’s something else that few people consider when pondering a visit to Glacier in the winter: Highway 2. Read on to hear our secrets on making the most of an off-season visit to Montana’s largest National Park.

%Gallery-114793%During the winter months, which usually stretch from October to April depending on snowfall, only ~12.5 miles of the Going to the Sun road is open to motor vehicles. Even those are usually covered with a light layer of snow and ice, so we’d recommend a 4WD vehicle as you head in.

From the West Glacier entrance ($15 vehicle entry fee required), around 11.5 miles are cleared, taking you from the Visitor’s Center to McDonald Lodge. This route tiptoes around the shoreline of Lake McDonald, the Park’s largest lake at ~10 miles long and ~1.5 miles wide. Thus, you’ll find various opportunities to park your vehicle and walk out to the shoreline, with just you, a vast range of mountains and a few lingering clouds to photograph.

If you visit on a particularly hazy day (not tough to find in the winter), you’ll usually see loads of grey in the sky. If the clouds hang right, you’ll have friends believing that your shots across the lake are actually of Iceland or somewhere far more exotic than America’s Treasure State. With the snow covered banks, the setting creates a perfect opportunity to tinker with your metering techniques — snowy landscapes are one of the few places where spot metering is actually preferred, and with no crowds pushing you around, you’ll have plenty of time to adjust your settings to get the perfect vibe and tone from your shots.

About three-quarters of the way to McDonald Lodge, there’s a spectacular view from the lake’s shoreline. It’s roughly halfway between each end of the lake, presenting a golden opportunity to utilize your compact camera’s Panorama mode. Below is a shot that was quickly composed using the inbuilt Panorama mode on Casio’s Exilim EX-H20G. It’s obviously not the high-quality stuff you’d see out of a properly arranged DSLR, but considering that this took about ten seconds to generate, it’s not a bad way to remember just how vast this lake really is. If you’re serious about panoramic shots, we’d recommend bringing along a GigaPan Epic robot, which you can mount your camera on and program to swivel around in a set interval to capture a very high-resolution, high-quality panoramic shot.

Once you circle out and head back out of the same entrance you came in on, the real fun begins. If you continue on Highway 2 East, you’ll be heading towards East Glacier — the other side of the park. What most tourist fail to realize is that this road actually runs through the southern part of the park, and there’s no fee required here. If you pack snowshoes, you’ll have an unlimited amount of options for stopping and exploring the wilderness around you, and it goes without saying that the views of the surrounding mountains are a photographer’s dream. Highway 2 is rarely “clear” in the winter, so we’d recommend a 4WD vehicle and slowed speeds while traveling. It’s a solid 1.5 hour drive from West to East Glacier, but ever inch of it is jaw-dropping.

Think you’ve now seen all there is to see of Glacier National Park in the winter? Not so! Once you reach Browning, MT, you’ll want to head north and turn left onto Starr School Rd. This will divert you over to Highway 89 North towards the Alberta border, giving you an incredible view of Glacier’s towering peaks from a distance. It’s an angle that you simply won’t get while driving through the heart of the park on Highway 2, and the snow covered summits provide even more reason to keep your shutter going. The drive northward to Alberta remains gorgeous, and we’d recommend driving on up if you have your passport handy.

Even the National Park’s website won’t tell you of the surrounding highways to traverse if you’re interested in seeing as much of Glacier National Park in the winter as possible, but now that you’ve got the roads you need to travel, what’s stopping you from renting a 4WD and seeing the other side of this stunning place? Be sure to pack along your camera and brush up on the basics — snowy mountains definitely present unique challenges when shooting, but they also provide the perfect opportunity to finally try out that ‘Manual’ mode you’ve been trying to ignore. And if you’ve got a geotagging dongle or a GPS-enabled compact camera? Make sure to document your trip with locations that correspond to the stops your make along the way!

Winter in Whitefish, Montana: where extreme snow sports and radical serenity meet

by Darren Murph on

Northwestern Montana just doesn’t get the credit it deserves. When most tourists ponder Big Sky Country, they think of big lakes, outback hunting and skiing at Big Sky Resort. Truth is, all of those things are most definitely found in the Treasure State, but there’s a slice of this place that manages to package a raft of winter sporting activities with a slice of natural beauty that’ll burn a collection of lasting memories into your brain.

The place is Whitefish, Montana, and the vibe is simply unforgettable. Sitting just an hour south of British Columbia and light years away from that nuisance known as “hustle and / or bustle,” this cozy town of 5,000 or so acts as a perfect base for your idyllic winter getaway. Most folks head to a ski town to hit a few good runs, a few decent bars and a few overpriced merchandise stores. But if you’re flying into FCA this winter, I’d recommend bringing an entirely different set of expectations. Read on to find out why.

%Gallery-114796%No question about it: the star of Whitefish is Big Mountain, home to Whitefish Mountain Resort (and this rediculous mansion situated near lift 3). Unlike the vast majority of ski towns in the U.S., this town was actually a thriving place prior to 1947, the year it was turned into a ski destination. That simple fact has led to locals being almost universally emphatic about its existence — during a quick jaunt to Moose’s Saloon in downtown Kalispell, I was greeted by three residents who could tell by my garb that I’d been on the hill earlier. “How were the conditions up there today? Good I hope!” That’s the kind of attitude that permeates through the greater Whitefish region, and it makes the entire place remarkably hospitable to outsiders like myself.

I spent a couple of solid days at Whitefish Mountain Resort, and it’s definitely the gem of the northwest. Lift lines were practically nonexistent, conditions were stellar, powder was abundant, and even the amenities onsite were downright impressive. The 3.3-mile Hellride is just the tip of the iceberg; unlike many mountains, riders can soar down both sides of Big Mountain, giving you a nearly endless array of trails to choose from. Even advanced skiiers and snowboarders could spend a solid week here and barely have time to test out all of the routes.

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Whitefish has also done a commendable job in making sure there’s plenty to do all day; you’ll find top-notch eateries at both the Village and the Base Lodge (Ed & Mully’s had some of the best resort grub these chompers have ever sunk into), as well as numerous shops (with fair pricing!), a gaggle of lodging options and a view to die for. Oh, and did we mention that a single day lift ticket ($64) is 21 percent cheaper here than at Big Sky ($81)? It is.

If you’ve managed to place an undue burden on your knees and twist your back in ways they should never be twisted, there’s a perfect midweek escape just a half-hour away. And it’s one that’ll require a shockingly small amount of physical exertion to enjoy. The destination is Glacier National Park, and a ride through in the winter is certainly an ideal way to find R&R during a otherwise revved-up week of vacation. Glacier just recently celebrated its 100th birthday, and she’s as gorgeous as ever at 101. Only ~12.5 miles of roadways are cleared during the winter season, but it’s enough.

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Crowds are unheard of when visiting this beaut in the off-season — in fact, I only spotted three other humans during an entire afternoon there last week. I’ve always been a huge proponent of visiting National Parks in the off-season, and the images below capture my explanation of ‘why’ perfectly. Guests can cruise the entire length of Lake McDonald (the largest in the park), and there are numerous opportunities to pull off and take a stroll down to the shoreline. If you catch it on a particularly foggy day, you’ll be hard pressed to believe you’re not somewhere in Iceland.

If faced with good visibility, and one more extreme itch to scratch, I’d recommend making a beeline to Olney, MT. 20 or so minutes up Highway 93 North puts you at Winter Wonderland Sports, otherwise known as The Time of Your Life. These folks have a vast network of snowmobile trails right in their backyard, and at just $135 for the day, there’s hardly a better way to get your adrenaline boosted to near-unhealthy levels. The trails here are well maintained and chock full of astounding views — it’s an argonaut’s paradise, doused in untouched powder and surrounded by peaks and lakes that have been immune to commercialization. Wondering what kind of universe exists atop a mountain in the backcoutry of northwestern Montana? Have a gander below.

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For snow-loving adventurists, you’ve got too many options to count. But if you’re looking for a delicate mix of serenity and insanity, Whitefish is one of the few places that really nails it. Toss in a community’s worth of friendly locals, too many stellar eateries to count (Piggyback Barbeque gets a special nod, though) and world-class skiing, and you’ve finally got a reason to embrace Old Man Winter. If you find yourself here in Whitefish or the surrounding area, check out a few recommended day trips that I’ve compiled below…

[Images provided by Dana Jo Photography]

Photo of the Day (9.7.10)

by Stephen Greenwood on
If you’re back to the grind and Labor Day is feeling too far away already, then take a moment to check out this beautiful photo series by Italian photographer, il lele.

The set spans a road trip from Chicago to Vegas on two-lane highways, capturing some classic American portraits & scenery with a distinct vintage tone. It’s always great to see photos of America from a non-American perspective, and il lele has certainly captured some great moments, like this beautiful ‘room with a view’ in Monument Valley.

Do you have a series of photos that tell a unique story? Share them with us! Upload them to our Gadling Flickr Pool and we might just choose one as our next Photo of the Day.

GadlingTV’s Travel Talk 013: Street food around the world & Portland’s food carts!

by Stephen Greenwood on

GadlingTV’s Travel Talk, episode 13 – Click above to watch video after the jump
We’re back & ready to hit the streets! This week we’ll take you on a tour of Portland’s legendary food cart scene and show you what it takes to make some of the most delicious food in the country out of kitchens the size of a tow trailer.

We’ll discuss some of the wildest street food around the world & give you a tip that could save your life (or at least a few evenings curled up in pain).

Don’t forget to check back on Friday for another new episode of Travel Talk for a feature on the rest of Portland’s finest and quirkiest destinations!

If you have any questions or comments about Travel Talk, you can email us at talk AT gadling DOT com.

Subscribe via iTunes:
[iTunes] Subscribe to the Show directly in iTunes (M4V).
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Links
Al Jazeera’s series on street food around the world!
Stay safe! Take Cipro with you before trying any of that outrageous food.
Want to learn more about Portland’s food cart scene? Look no further.

Our favorite carts in Portland? Check out Cool Harry’s Yogurt, Garden State, & the Big Egg.

Contest:
We’re still giving away two free tickets on Virgin America!

To enter, join our Facebook group and send us an email, telling us 1) where you would go 2) what you would do there 3) who you would take.

At the end of May, one lucky winner will be randomly selected from our inbox. So, get your friends to submit to increase your chances!!


Hosts: Stephen Greenwood, Aaron Murphy-Crews, Drew Mylrea
Special Guests: The gracious hosts & talented cooks of Portland’s food carts!


Produced, Edited, and Directed by: Stephen Greenwood, Aaron Murphy-Crews, Drew Mylrea

All music used in partnership with nonstopmusic.com