Nose-to-tail cooking, whole animal allocation — whatever you want to call it, eating every bit of the animal is mighty trendy these days. While the term "offal" in and of itself isn't exactly appealing, many Dallas chefs are doing tasty things with liver, tripe, sweetbreads and more these days. Whether you're an offal beginner or a seasoned brain eater, here are nine offal-y good dishes worth seeking out. (For more options, scope out our previous offal-centric map.)
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