For the past few years the celebrated English chef Fergus Henderson (St. John) has been coming to New York for a brief tour of April Bloomfield's restaurants affectionately dubbed 'FergusStock.' Well, Henderson is back and this year you don't even need a reservation to taste his offal-centric fare (think pig's head with beans for two). Just a lot of patience. The seating for all three of his engagements this week are first come, first served. more ›

The team behind Williamsburg beer mecca Spuyten Duyvil and BBQ mecca Fette Sau has finally added a third mecca to their portfolio: St. Anselm. After a long delay, co-owner Joe Carroll began serving a limited lunch menu this week (seen here), and expects to extend that into dinner on Monday. But he won't be offering the full, meat manic menu for another month or two, and today he explained the hold up. more ›

With items like pigs feet and brains showing up on the menu at an increasing number of high-end eateries, offal has turned from butchers block reject to a trendy delicacy. The New York Observer writes that in this world of celebrity chefs, well crafted "offal is the perfect medium for showing off." The dishes are appealing to young and old alike, as most new foodies will dare themselves to try anything, and most older patrons remember when sweetbreads were homecooked dinners. So is this trend part of the ongoing de-vegetarianizing of New York? Or are our brain-favoring palates just further evidence of the coming zombie apocalypse? Until someone sends some fresh brains over to our office, we're withholding judgment! more ›

Last night, for the second year in a row, visiting English chef Fergus Henderson (pictured) returned to The Spotted Pig to cook with chef April Bloomfield. The event was dubbed 'FergusStock.' Chefs and cooks from all over attended: in one corner, Tom Colicchio sat with his family and Ken Friedman, one of The Spotted Pig's principal owners. The bar was crowded (more than usual) with prospective diners angling for dinner spots. more ›

Save room for tongue! Bubby’s restaurant, the longtime Tribeca haunt of lettuce-fed models, will now be serving beef exclusively derived from grass-fed steers. Cattle raised on a grass, as opposed to the unnatural method of grain or corn, are much healthier and yield beef lower in saturated fat. While the trend is nothing new, what sets Bubby’s apart is that owner Ron Silver has committed to using every single part of the steer, from “tongue to tail.” more ›

Ever since he started buying whole animals, Willis Loughhead, the new executive chef at Country, has been turning out some top-flight charcuterie, as well several dishes that incorporate offal. Loughhead gets his meat from Fleisher's Grass-fed and Organic Meats in Rhinebeck, N.Y. As you can see here, he’s wasted no time curing meats. Hanging in the wine cellar at Country’s Dining Room are, from left to right, lamb pancetta, pork pancetta, house-cured pigs’s leg prosciutto style, house-cured pig’s leg Serrano-style, Bresaola-style beef tenderloin and lastly imported Serrano with hoof. more ›

Whether you call them variety meats, off cuts, or simply offal, hearts, tripe, tendons and the like aren’t the first things that spring to mind as fit for a gourmet feast. more ›