The menu for the next Tripes & Caviar food club event is out. The secret pop-up will go down on Thursday, October 9 at an as yet undisclosed lair (not at the actual restaurant in Verdun).
This is all a return, of course, to the restaurant's renegade roots, when chef and partner John Mike first made waves as a food club impressario. Chef John Winter Russell, who plans to open a restaurant of his own down the line, will assist.
While not quite an orgy of offal, the menu does feature a few choice items; namely a spleen parfait amuse, smoked Wagyu heart and sturgeon tripe ragù.