4

The offal truth about Beast + Bottle

The menu at

Beast + Bottle

, the ever-packed restaurant launched this spring by brother-and-sister duo Paul and Aileen Reilly, is surprising in many ways. For starters, the menu features an abundance of unfamiliar ingredients and cooking terms, as I note in

this week's review

. Then there's the fact that the kitchen pays as much homage to seasonal produce as it does to the lambs and hogs butchered in-house.

Perhaps most surprising, though, is the scarcity of offal. See also: - From farm-to-fork, nose-to-tail, this restaurant is full of delightful surprises - Photos: Behind the scenes at Beast + Bottle - Can siblings work together? At Beast + Bottle, it's all relative

"I had somebody come in and ask about offal," says Paul Reilly, referring to the organs and entrails that most people associate with nose-to-tail cooking. "But every single time [we butcher an animal], we get one liver and two kidneys, and that doesn't go very far."

The solution, he adds, has been to package and freeze the organs until there's enough to create a dish that they can put on the menu for a few days -- such as pig's trotters showcased in trotter meatballs.

If you're the type who thinks offal sounds awful, don't worry: There's plenty of fish, pasta and vegetables, not to mention more common cuts of meat, to choose from on this worldly, well-executed menu.


We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send: