From the Print Edition:
Winston Churchill, Autumn 93
(continued from page 1)
But as Biba chef Susan Regis explains, there is more than historical preservation to their penchant for offal: "We enjoy the element of surprise and challenge in presenting offal to Bostonians. There are really people out there who are looking for a kidney but can't find one [on any menu]. Granted, on occasion we've sent a brain to somebody who's given it mixed reviews. But tasting food is an emotion, and we'd like to think that we have a sense of humor."
Craig LaBan is a freelance writer, photographer and chef.
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