Eating organs and other variety meats has long been a bubbling-under fad in New York City. There are several reasons. Whether it be a pig, goat, lamb, cow, or chicken, consuming the entire animal — and not just eating the muscle tissue and throwing the rest away — is good environmental stewardship. British chef Fergus Henderson and others have celebrated “nose-to-tail eating,” and garnered followers here. Many culinary traditions, including those of China, Nigeria, Argentina, Pakistan, and Italy prominently feature offal. And finally, many diners simply develop idiosyncratic affections for liver, sweetbreads, and skin (all organs), or cow foot and tendon (variety meats and tissue, but not organs).
Here is a catalog of restaurants serving offal, with the organs or variety meats designated in boldface for easy browsing.Read More