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Deluxe Nose-to-Tail Meals

Ansill Food + Wine, Philadelphia, Penn. <br />
© Ansill Food + Wine

Ansill Food + Wine, Philadelphia, Penn.

Although his head-to-tail-centric restaurant Pif has shuttered, David Ansill continues the gutsy innovation at his Euro-style shareable-plates joint. Bone marrow is painted on bread with parsley salad and capers, and pigs' trotters are tarted up with pickled onions. A lamb's tongue is cooked super-crispy and freshened up with mint and, of course, the requisite sweetbreads are served with mushrooms in a red-wine sauce. Like your food uncooked? Raw steak tartar comes with purple-tinged mustard.

For more information: Ansill Food + Wine

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