During The Five Days of Meat, there's plenty of love going around for steaks, ribs and chops, but we would be remiss if we forgot about delectable organs. Dishes featuring items such as brains, sweetbreads, and testicles have become more and more popular, giving chefs a chance to prove their skills and diners an opportunity to step out of their comfort zones.
Holeman & Finch Public House has long served various forms of offal, but when Linton Hopkins revamped the restaurant's offerings at the end of May, he included a designated parts menu. Along with some cuts of cheek, leg, and tongue is a selection of "nasty bits." Check it out below.