One Great Dish: Beef Tongue at the Publican

By Chuck Sudo in Food on Jun 2, 2009 3:40PM

Our Town's better restaurants are constantly adding new dishes to their menus and we found ourselves at Publican staring at some dishes that we hadn't seen before. Saturday night was a good one to fix an organ meat jones and we had a choice between duck heart and beef tongue. We opted for the latter and were faced with an epiphany.

Chef Brian Huston and his staff corn the tongue, then pickle it. It's sliced thin like a luncheon meat and served with fresh arugula, whole grain mustard and a quartered hard-boiled egg. It is amazing and the best testament we can give to that is to show you the partially eaten dish.