London dining institution St. John is coming to town this Monday, July 29 for one night only. They will be showcasing the mastery of nose-to-tail cooking, so it’s only right that we take this opportunity to shine a light on the NYC chefs and restaurants where you can score top notch offal on a daily basis. This article isn’t for the faint of heart; it’s for those who are interested in eating it. You might think eating organs is only for bloodsucking vampires, but they are epicenters of flavor within many of the animals we eat, making them a favorite for many chefs to cook.

This article is just a small taste of the certified 🔥 offal dishes you can find on 8it. Hit the green button at the bottom of this article to explore the 8it app.

Spicy Chopped Chicken Liver
Thai Diner // Nolita

Thai Diner consistently wows us with diner nostalgia through a Thai lens and this dish is the epitome of that. A classic chicken liver pate is so satisfying as is, but we’d have never known how much it could be elevated by Thai herbs and spices, a red chili sauce with fish fragrance, crispy shallots, diced pineapple and warm roti if it weren’t for Nolita’s unlikely gem. This choose-your-own-destiny dish is optimized by loading portions of each component on the plate into the roti and eating it like a taco.

This dish is recommended by: 8it NY

Foie Gras
Raoul’s // SoHo

Innovation is always intriguing but the classics stick around for a reason. That’s why Raoul’s has stood strong in SoHo since 1975 and they still serve foie gras, the esteemed fattened goose liver, in a no-frills French bistro style. The foie gras is seared to achieve a crisp exterior while maintaining an unctuous, creamy interior, and topped with pickled red onions, as it floats above a sweet reduction sauce. You won’t find a simpler, yet more satisfying preparation of the prized ingredient anywhere else.

This dish is recommended by: 8it NY

Crispy Pig’s Head
Lord’s // Greenwich Village

It’s as if a Michelin-level chef took a trip to the state fair and brought the technique they saw back with them to Greenwich Village. The chops required to make a delicious terrine of pig’s head are impressive on their own, but when it’s deep fried and served over butter beans, it’s nothing less than the work of a mad scientist at peak performance. Ed Szymanski’s modern British restaurant Lord’s certainly takes influence from St. John, but this dish takes nose-to-tail cooking to a new level with pure imagination.

This dish is recommended by: Eater

Larb Moo Kua
Zabb Putawn // UES

The main reason why Larb Moo Kua at Zabb Putawn is so essential? Contrast of textures. They masterfully combine soft liver and tender minced pork with crispy pork skin in this stir fry of dreams. The potent meats ride a wave of umami that includes Thai chilis, peppercorns and shrimp paste. Plus, it has the potential to bring the heat- and the adrenaline, depending on what spice level you choose.

This dish is recommended by: 8it NY

Tripa Taco
Taqueria Ramirez // Greenpoint

It’s charred, unctuous, indulgent and dare I say creamy? The tripe at Taqueria Ramirez is cooked so tender that it’s practically melting on the taco in a heap of glory. The texture is close to gelatin-like, but with a crust imparted by a blowtorch that gives it a charred meat element similar to its fellow taco fillings. Salsas galore, red onion and cilantro only enrich the tripa taco experience.

This dish is recommended by: The Infatuation

Pork Tongue Tostada
Great Burrito // Chelsea

The wonders of beef tongue are relatively well known compared to pork tongue, a better kept secret. But don’t sleep on its melt in your mouth tenderness and satisfyingly meaty aftertaste. In an unassuming space on a busy stretch of West 23rd Street that smells like a trompo dripping with meat sweats, you’ll find Great Burrito, where they’re slinging the greatest hits of fast casual Mexican food, including this cheap, rewarding and fulfilling snack.

This dish is recommended by: Eater

Beef and Tripe in Chili Oil
Uluh // East Village

This is the cold meat salad you told your favorite cold meat salad not to worry about. The beef and tripe in chili oil at Uluh is so tantalizingly flavorful that discussing it feels risqué, and eating it feels downright naughty. It’s exploding with spicy Szechuan flavor with its tongue-tingling and numbing chili oil. The crunch of peanuts and freshness of cilantro counter the gelatin-like texture of the tripe and the bold spiciness of the chili oil.

This dish is recommended by: Eater

Chicken Heart Skewers
Aroll Skewers // East Village

At the edge of St. Mark’s Place you’ll find Aroll, a gem hidden below street level that you would probably never know about unless you searched “food near me” and clicked “open now” at 11:30PM on a Monday. But you’ll feel fortunate to know of it now. This spot is all about meat skewers foraged from land and sea, making it a protein junkie’s dream- especially if that protein junkie fancies a late night bite. Their nearly addictive chicken heart skewers taste of cumin and fennel with a zing of ginger and red chili. One order includes three skewers but you’ll find yourself wanting more.

This dish is recommended by: 8it NY

This is just a taste of 8 must-eat offal dishes around NYC, but there’s a lot more to dig into in the OFFAL category on the 8it app. Smash the green button below to explore all the closest top recommended offal dishes near you.