Brought my own, the reds on the wine list tend toward the ripe, high-alcohol style I don’t like.
Combining tripe, geoduck, and roe was brilliant, great mix of flavors and textures.
Great larb, nice and spicy.
I’ve had Cosentino’s take on this Tuscan street snack a couple of times before, great flavors but the spleen was a little tough, had to eat with knife and fork.
I don’t hear “fire four udders!” every day. This needed a little salt and lemon, then it was great. Texture was soft, like nice steak fat, though not so rich.
That’s chicharrón with cinnamon sugar. Sounds crazy but it was really good. The Fernet was a great pairing, really cleared the palate between bites.
Really fun meal. I do not get to this place often enough.