Palate Food + Wine chef-owner Octavio Becerra and executive chef Jason Mattick now feature an “Offal Good” menu every Wednesday night in the wine bar. From 5:30 PM – 10 PM, you’ll find a weekly three-course menu of “variety meats” for $25. Think calves’ liver with sage, lardon grits and pickled cipollini; veal cheeks with ricotta gnocchi and spigarello; calves’ brain ravioli with ricotta, raisins, brown butter and sage; or bone marrow with pickled kimchi and quail egg s.s.u. There’’s even an offal-centric fritto misto with calves’ brains, sweetbreads, lamb’s tongue and pig ears. If you’re not interested in committing to three dishes, the offal is also available a la carte for $9 per plate.

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1. Eddie Lin, January 14, 2010:

   Sounds great! How did it all taste?

2. Joshua Lurie, January 14, 2010:

   Eddie, I didn’t have a chance to try Offal Good yet, but if you want to join me on an upcoming Wednesday, I’m interested.

3. stuffycheaks, January 28, 2010:

   Thanks for the info, I’m all booked for 2/10. Can’t wait, that fritto misto is definietly on my list!

This entry is filed under LA Culinary Compass.