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Matyson unlocks your chastity belt with offal tasting
"[The offal tasting] is one of my favorite because I get to experiment with different parts of the animal that I've never worked with before," he says. "It's an experience for both me and the diners."
Matyson unlocks your chastity belt with offal tasting
With the Roundeye Noodle imbroglio recently besieging Ben Puchowitz, it's easy to forget the guy also cooks at a pretty amazing BYOB you may have heard of named Matyson (37 S. 19th St.). One of the restaurant's hallmarks is its weekly-changing $45 tasting menu themed around a specific ingredient or group of ingredients. This week, Tuesday to Thursday, Puchowitz is putting offal on display for the third time in the tasting's history.
"[The offal tasting] is one of my favorite because I get to experiment with different parts of the animal that I've never worked with before," he says. "It's an experience for both me and the diners."
Cuts will include pig's head and liver, chicken gizzards, rabbit kidneys, duck tongues, even calf's brain, as the filling for ravioli furnished with black trumpet mushrooms and salsify. "I don't think anybody’s serving calf's brains in Philly right now," says Puchowitz. "This menu is about allowing Matyson's kitchen to unlock Philly's culinary chastity belt."
Peep the full, belt-unlocking menu after the jump.
"Offal"
Headcheese
Hazelnuts, prunes, smoked mustard
Gizzards Three Ways
Chicken liver mousse, crispy duck tongues, rabbit kidneys
Calf's Brain Ravioli
Black trumpets, crispy salsify, white bean puree
Pork Liver en Crepinette
Sauerkraut, celery root, banyuls
Meyer Lemon Souffle Tart
Raspberry Fool
Photo: zazzle.com
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