10 Weird Foods for the Adventurous St. Louis Eater, Including Pig Tails, Brains and Bugs
Crispy pig tails at the Libertine. | Jennifer Silverberg
Sometimes we just want to try something new. And when we do, St. Louis chefs are more than happy to rise to the challenge. We've compiled of some of the stranger local offerings that just might tempt you away from your comfort zone and into an extraordinary taste adventure you're sure to remember.
(7927 Forsyth Boulevard; 314-862-2999)
Though the Libertine's menu changes seasonally, "Crispy Pig Tails" have been on the menu since the restaurant first opened. Chef Josh Galliano begins the preparation by salting and rubbing the skins with baking soda and then letting them sit. They are then rinsed and cooked "low and long" overnight. After cooking, the skins are removed, and the fat is discarded. The meat is then placed back into the skins and formed into a roll. After it cools, the roll is sliced into medallions that are fried twice. These are then dipped in a sauce of garlic, butter, grain mustard and chipotle Tabasco and served with a celery seed vinaigrette, micro celery greens, browned butter polenta and whipped blue cheese.
Spanish Octopus at Central Table Food Hall | Sid Hastings
Central Table Food Hall
(23 South Euclid Avenue; 314-932-5595)
For those who have yet to try octopus, Central Table Food Hall's executive chef Peter Valkenberg describes the taste thusly: "Think pork (but tender) or scallops (but meatier)." For Valkenberg's "Spanish Octopus," the mollusk's eight limbs are cooked sous vide -- sealed under pressure in special bags and then cooked in water at a low, consistent temperature for a long period of time. The final dish is served with arugula, pickled onions and harissa.
Beef tongue at Cafe Natasha. | Natasha Bahrami
(3200 South Grand Boulevard; 314-771-3411)
Tongue has been a part of Persian culture and cuisine for a long time, and it's a common street food in Iran's larger cities. Cafe Natasha's preparation of tongue is slightly different from those street vendors, but the flavors are reminiscent of the popular dish. Slow braised with onions and green peppers in a savory tomato-based broth, the tongue is topped with caramelized mint and onions and served with a curry-mustard sauce.
Brain sandwich at Schottzie's Bar and Grill. | Mike Carlson
Schottzie's Bar and Grill
(11428 Concord Village Avenue; 314-842-1728)
St. Louis was one of the major meat-packing cities in the early twentieth century and is credited with the rise in popularity of the fried cow-brain sandwich. Today, Schottzie's Bar and Grill is the only restaurant that still serves brains (and has since 1947), but because of mad cow disease, the sandwich is now made with pork noggins. Raw brains are mixed with milk, eggs, flour and other spices and formed into patties. They are deep fried and served on rye bread with pickles, red onions and spicy mustard.
Fried Grasshoppers at Gringo | Cary McDowell
(398 North Euclid Avenue; 314-449-1212)
A staple in Mexico, grasshoppers are not often found on the menu in the United States. They were included on Gringo's opening-day menu, toasted and served in a taco (chalupines) for a truly adventurous taste experience. Though the tacos haven't been on the menu for several months, Cary McDowell, corporate executive chef of the Euclid Hospitality Group (which includes Gringo), will be bringing them back. He's working with his supplier to secure a larger insect and is also limited by availability -- they hatch in May through late summer. McDowell plans to announce the return of the grasshopper tacos through Facebook.