More restaurants finding uses for the muscle on the menu
As more chefs join the growing movement of utilizing animals from head to toe, heart is starting to show up on menus across the country. Besides making better use of what may have been typically prepared for staff meals, some cutting-edge chefs say heart is full of flavor. “Of all the organ meats it’s the least organ-y,” said Rob Levitt, chef at Mado in Chicago. “Heart is delicious.” Celebrity chef Mario Batali featured heart on his opening menu at Manzo ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?