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 ...
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