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Funky bits, little buns: Supper launches offal sliders
Then the chef got a bright idea: Why not put together a selection offal-y eats on bite-size Le Bus brioche slider rolls?
Funky bits, little buns: Supper launches offal sliders
Mitch Prensky's cooked plenty of offal preparations at Supper (926 South St.), but they haven't always sold well — guess there's only so big an audience for liver, tongue, sweetbreads and ears, aka all the bits cooks and food geeks love but the more squeamish members of the dining gen-pop tend to sidestep. Then the chef got a bright idea: Why not put together a selection offal-y eats on bite-size Le Bus brioche slider rolls? If you think about it, sliders, besides being ADORABLE (soooo small, must pinch top bun like it's a fat baby cheek!), are the ideal vehicle for this school of cookery — while a trepidatious eater might not want to stake his entire meal on a a large-format offal app or entrée that might not be to his liking, there's not much dietary (and monetary) commitment involved when you're dealing with sandwiches one could easily tuck into the breast pocket of a oxford shirt.
Supper, which officially launches its offal sliders this evening [UPDATE: The sliders will now debut with dinner service on Tuesday, May 24], is currently serving three varieties (you get two for $10), and Prensky says he'll change the lineup regularly. The rundown, left to right:
- Fried liver, bacon, grain mustard, onion jam
- Calves' tongue, horseradish sauce, hot sauce dressing, herbs
- Fried pig's ear, Chinese slaw, sriracha aioli
Of these three, our fave was the piggy ear — Prensky and crew braise, shred and soak the tough cut to an appealing tenderness, then batter and fry it up with the sriracha sauce to incorporate a nice kick.
Photo: Drew Lazor
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