The interest in offal, or various kinds of innards, has been on the rise. Chefs love the adventure of it, and increasingly their customers are tempted. A dinnertime dare, perhaps? In Atlanta, a new place is named Abbatoir, which is French for “slaughterhouse,” and its chef-owners, Anne Quatrano, Clifford Harrison and Joshua Hopkins, say it is devoted to “whole-animal cuisine.” That means a menu listing kidneys, liver, tripe and even cockscombs, a delicacy in France. Sweetbreads, ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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?


Already registered? here.