Roasters from the other coast are prominently featured, such as Heart and longstanding Sweetleaf favorite Ritual. We loved the sweet and airy Colombia El Mandarino microlot from the latter, poured over V60 into a sneaky custom brew-bar with brewer-cone drains. The level of care is among the highest in NYC—with the level of pretension among the lowest. It's a(n unfortunately) rare combination that makes each cup of coffee that much sweeter.
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New York, you've been warned. A motley crew of migrant coffee professionals is set to land in your city next week. They're here to school you—in a friendly way—and they may also fix your grinder for you.
Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall...
I didn't do anything to contribute to this delectable platter of seared heart and eggs, besides providing moral support and a mouth to feed. After trimming away the part of the heart through which the bullet entered, Kenji sliced, salted, and seared the heart with plenty of browned butter.
Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare.
Beefy with a slightly gamey flavor (think kidneys, except much milder), the texture of beef heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing. Here are 4 ways to use it.