Chef Takashi Inoue knows his meat and serves it well…or should we say rare? The nose-to-tail West Village Japanese restaurant serves up unusual cuts like cow’s testicles, calf’s brains, and three kinds of cow stomach, all gorgeously presented and prepared in inventive ways.
Tag: nose-to-tail cooking
Hungry? Our events calendar has loads of Edible events around the city, like Good Spirits, our fourth annual food and cocktail pairing extravaganza on February 21st. Join us for a night of food and handcrafted cocktails, like the Ole’ Jane Moro featuring Widow Jane 7-year Bourbon, blood orange, cardamom and a hint of Cacao Prieto Cacao Rum. Here’s what’s happening this week.
