Grange knows meat and endeavours to acquaint its patronage. Thursday, March 26, Chef Brandon embraces whole-animal cooking in a special offal dinner. Explore the unusual pleasures of some of the under-utilized, under-appreciated animal bits that are known in some circles as delicacies. Bits may include sweetbreads, foie gras, haggis, spleen, tripe, tongue, tendon, liver, and more.
Make reservations. 118 W. Liberty St.