How some New York restaurants use the whole animal

01/24/2012 | Huffington Post, The

The menu at Sip Sak includes poached calves brain, and Taqueria Puebla guests clamor for goat's eyeball tacos. The eateries are just two examples of a growing trend among some New York restaurant chefs who are getting more creative in their efforts to promote whole-animal eating. "These 'strange' foods have finally become something chic," says Nicole Ponseca, whose Maharlika restaurant serves fertilized duck embryos and oxtail stew.

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