Diners get an intro to offal from crispy sweetbreads

Diners get an intro to offal from crispy sweetbreads

The interest in offal, or various kinds of innards, has been on the rise. Chefs love the adventure of it, and increasingly their customers are tempted. A dinnertime dare, perhaps?

In Atlanta, a new place is named Abbatoir, which is French for “slaughterhouse,” and its chef-owners, Anne Quatrano, Clifford Harrison and Joshua Hopkins, say it is devoted to “whole-animal cuisine.” That means a menu listing kidneys, liver, tripe an

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