Chintan Pandya, a chef known for his work with offal, notes the rising costs of ingredients like goat brains, which have gone from $4.99 to $12 per pound. The change in economics reflects a growing popularity for offcuts, now priced closer to prime meats. Despite escalating costs, chefs remain dedicated to showcasing these ingredients. In New York, there is a significant trend surrounding offal, with various restaurants featuring dishes that highlight items like sweetbreads and beef tendons, indicating a renaissance in offal cuisine.
When Pandya first served goat brains at the original Long Island City location of Adda in 2018, the price was $4.99 a pound; these days, at the reimagined version of the restaurant in the East Village, he's paying closer to $12 a pound.
Their popularity has risen, and so have prices, which are now edging closer to prime cuts of meat. But the chefs who love them remain undeterred.
It's not about the pricing. It's about the philosophy.
Instead of having to debate which one to put on the menu, we decided to put all three together on one dish.
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