Chef Jesse Schenker developed this menu item from the leftover scraps of a dish for which he cut sweetbreads into circles. He tossed the pieces in instant flour and a Sriracha-based sauce and served them as part of the staff meal. They were such a success that he put a modified version on the bar menu, where they’ve been ever since.
He poaches sweetbread nuggets in a court-bouillon until they’re cooked through. Then he dusts them in instant flour seasoned with salt a