Juni’s veal and sweetbreads with quinoa and forest mushrooms.
Ever since I first tasted sweetbreads I’ve been a big fan. Whenever I see the veal thymus—aka sweetbreads—on a menu I order it. Rarely do I ever eat it with actual veal though. So I was glad to have dined at Juni last week where Shaun Hergatt has a veal and sweetbreads dish as part of his tasting menu.
Hergatt, who grew up on a cattle farm in Australia, counts himself a sweetbreads fan. Like the rest of Juni’s menu the veal and sweetbreads dish changes with the seasons. Currently, it’s in the winter incarnation. That means quinoa and several types of mushrooms. (more…)
The draw at the half dozen or so Argentine parilladas scattered throughout Queens is meat, specifically beef in the form of steak, or mixed grills consisting of short ribs, sausage, blood sausage, and other goodies. Many of these casual steakhouses/butchers also offer sandwiches. I love La Fusta’s skirt steak sandwich. When I’m in the mood for something a little more adventurous though, I head over to La Esquina Criolla for a sandwich de molleja, or sweetbread sandwich ($9). (more…)