Before being at the helm ofMacchialina
, Michael Pirolo cooked under the direction of Scott Conant at Scarpetta. So now that he decided to plan a special dinner at his current restaurant, he called in Nina Compton, chef de cuisine at Scarpetta, as his guest chef.
Tonight, Compton and Pirolo will collaborate in the kitchen and prepare 10 offal-inspired courses. The "offal dinner" will only be available to 30 guests, and there's only a few seats left.
In case you're unfamiliar with offal, it's the edible organs of animals. You know foie gras? That's offal. Words like veal tongue, chicken liver, tripe, and veal kidney might ring a bell. All are considered offal, and all are on the menu for tonight's dinner.
At Macchialina, indulge in a veal tongue tonnato with sea beans and capers, followed by chicken liver, house figs, black garlic and cilantro. Tagliolini bone marrow with lemon and capers is perhaps the most conventional choice, along with pancetta-spiced sweetbreads.
Those looking to adventure will be excited by the veal kidney ragu with cracked farro and egg.
The only course besides the introductory celery with green apple that is not an edible organ is dessert. The Dutch's pastry chef, Josh Gripper, has joined the dinner party for that course. To end the night, he'll be dishing out lemon custard with macerated strawberries and thyme cream, as well as a chocolate budino with cherries and pistachio.
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Each course will be paired with wine, in order to best bring out the flavors of the dish and emphasize the animal part at hand.
Dinner, wine, gratuity and tax are all inclusive in the dinner price, which is $135 per person. So what are you waiting for? Snag one of the 30 seats while they are still available. Dinner starts at 7 p.m.
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