Best Fried Organ Parts

Radek Cerny -- chef, owner and sole motivating force behind the unbelievable L'Atelier -- never does anything small, never does anything simply. His restaurant is a riot of strangeness and color, and his giant plates would be a joke if it weren't for the fantastic stuff that comes on them. Of particular note are his sweetbreads, which arrive in a classic Cerny potato-starch tuile, floored with whipped Yukon Golds, on a plate done up like a Nagel print from the '80's -- triangles of black and white with doodles of pale green and hot-pink infused oils. The centerpieces of all this artifice are the delicious glands, perfectly cooked, tender and swimming in a dark sugarcane sauce that gives them a well-balanced, high, humming sweetness.