Maybe it was ‘head to tail’ guru Ferugus Henderson’s visit to Ciudad downtown last weekend from St. John in England, and his ox heart themed lunch that got us in the mood. Local butchers and making use of the entire animal has never been more desirable for even the meek diners among us. Be bold and order some pigs feet, tails or trotter and don’t forget the bone marrow and head cheese – just don’t ask how the latter one is made.
FEAST LIST: OFFAL
