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Restaurant Fri Jun 07 2013

A Cultural Perspective on the Head-to-Tail Movement

Despite the mass popularity of the vegan and vegetarian food movements, meat is making a mighty comeback. The recent head to tail movement focuses on utilizing the entire animal by consuming the usually-discarded parts of the animal, especially the organs. In fact, with the rise of artisan butcher shops (e.g. Butcher & Larder) and butchery classes (e.g. Red Meat Market), it's become the latest foodie trend.

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Unlike the pristinely packaged trays of primal cuts, parts such as the heart and liver are popping up in the kitchens of renowned restaurants and the mouths of adventurous eaters. For instance, Bavette has beef tongue and veal cheeks on the "Odds N' Ends" section of their menu, and the acclaimed Nightwood boasts some enticing sweetbreads and foie gras appetizers.

But for many ethnic communities, inexpensive offal has always played an integral role in their cultural cuisine. Whether it's menudo or bone marrow soup, the head-to-tail philosophy is more of a lifestyle than a trendy movement. These offal dishes aren't expensive or artfully garnished with peashoot puree or celeriac foam--they're delicious, cheap, and hearty. For adventurous Chicago foodies eager to stimulate their taste buds with the less-popular animal parts, try these restaurants:

Tank Noodle: Pork intestines
4953 N. Broadway

Don Pedro Carnita: Cow Brain Tacos
1113 W. 18th St.


Dynamic African Restaurant
: Goat Head, Oxtail
1127 W. Thorndale Ave.

La Humita: Guatita (Tripe)
3466 N. Pulaski Rd.

Crazy Pot: Bone Marrow Soup
2002 S. Wentworth Ave.

 

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Beer Mon Apr 28 2014

Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
Read this feature »

 

Events

Wed Jul 30 2014
So You Think You're a Foodie @ Frontier

Wed Jul 30 2014
Katherine Anne Confections Preview Party

Thu Jul 31 2014
Choucroute Series @ TÊTE Charcuterie

Thu Jul 31 2014
Choucroute Series @ Tete Charcuterie

Sun Aug 3 2014
From Good Stock Dinner Series with Hunter Moore @ Land and Sea Dept


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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

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