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Seared beef heart, bull testicles, and pork tails. That’s just part of the menu that executive chef Sarah Acconcia at 13.5% Wine Bar in Hampden has created for a special offal dinner.
“It’s the way cooking used to be. It's not a gross-out theme,” the chef says. “These are parts of the animal we used to eat back in the day. They’re cheap and delicious. The whole-animal mentality is important to me.”
The five-course meal with a selection of Flying Dog ales will be held at the restaurant, pictured, on Monday, Nov. 21, starting at 6 p.m. with a cocktail hour (cash bar) featuring appetizers. The cost is $70 and includes all the food and beer pairings.
Sarah was approached by the folks at Flying Dog, who follow her on Twitter, she says. They were impressed with some of the dishes she had made at the restaurant and tweeted about, like a heart pâté that sold out one night.
For Monday’s dinner, the bison criadillas (bull testicles) will be prepared in a meat-and-potatoes style, Sarah says. She’ll braise the meat, then slice it over celeriac purée with Brussels sprouts. She compares the dish to short ribs and mashed potatoes.
For reservations, call the restaurant. It’s only accepting 50 diners. “It’s a day the restaurant is closed,” Sarah says. “We want to keep it exclusive.”
