Wednesday, July 2, 2008

Nose to Tail

Cowbell Toronto (see below) is a place where meat is not only treated very seriously, but where it is not wasted. You don't just get steaks -- in fact, you don't get steaks at all -- you get organ meat, tough cuts cooked tender, nose, ears, tail -- the lot. (The Linkery in San Diego also goes some distance in this direction -- it too is a meat restaurant, but proudly not a steakhouse.)

The movement is worldwide, I have discovered: in London (England) there is St John, a restaurant that promotes "nose-to-tail" eating, and simple cooking.

See here:

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