I've been on a real "varietal cuts and nasty bits" kick ever since I popped a big, slithery, bloody beef tongue into a brine for 10 days. Sweetbreads, lamb's hearts, and deviled kidneys followed. I'm an offal man, and I make my butcher work hard.
We could only make the brunch. The menu is small, simple, and imaginative. Our party ordered the veal heart and eggs, the beef tongue eggs benedict, and the breakfast cassoulet, and a mackerel hash. The waitress was patient, and knowledgeable; answering all of our questions.
It was all incredibly fresh, and flavourful, although a bit heavy for some members of our table. It's true. My "tongue benny" had ample servings of shaved beef tongue with ample hollandaise sauce. A very good recipe for a food coma.