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Which NYC restaurants practice a "Nose to Tail" philosophy with the various meats they work with?

Upvoted by Katie Winslow and 2 others
111 E 29th St, New York, NY
ian-rynecki

Ian Rynecki

New York City

Executive Sous Chef at Neuman's Kitchen

Ian Rynecki

Executive Sous Chef at Neuman's Kitchen

Answer found helpful by Virginie Bereznak and 7 others

Resto has been my go-to spot for nose to tail dining recently. When I am invariably hosting friends or family from out of town I will call a week ahead and order a whole goat for the table to enjoy. Upon arrival the servers will bring out approximately 10 courses using the entirety of the animal you've purchased, personally I prefer the goat however pig, lamb, and cow selections are also available. Be sure to ask the maitre d about minimum recommended guests for your nose to tail experience.

If you're thinking of going here with one a small group or a date the menu does NOT disappoint. My server was very knowledgeable in Belgian beer and assisted me in choosing a fantastic offering. The small plates and appetizers are the winners here, well seasoned with strong flavors to compliment that Belgian quadruple you obviously ordered.

Gather some friends, eat a whole goat, invite me while you're at it. Enjoy.

Helpful 8 Comments (1)

Christina White

I had no idea they had this type of offering there...sounds like itd be a fun time with friends! Thanks for sharign!

Reply 11 months ago

Upvoted by Nicole Riggs and 1 other
403 E 12th St, New York, NY
jack-clark

Jack Clark

New York

Wine Consultant at Vignaioli Selection

Jack Clark

Wine Consultant at Vignaioli Selection

Answer found helpful by Nicole Riggs and 7 others

Hearth just gave itself a makeover of sorts and the menu has been slightly revamped but Marco Canora is still serving up some of the best fare in the city. "Nose to tail" is a staple principle for the menu at Hearth and it is implied in name at the neighboring Brodo. With a whole section of the menu dedicated to Offal, the cuisine at Hearth is somehow both innovative and classic at the same time. His philosophy consists of hyper local/seasonal ingredients utilized with a health conscience approach. For pasta aficionados, homemade pasta is a must for any self respecting Italian chef. Marco brings it to a different level by grounding the whole flour on premise daily. The new menu layout is completely nonrestrictive and I have enjoyed many meals there since its makeover in January. Hearth serves some world class food but the philosophy which makes it all possible is what I am most taken by...

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