The tongue is poached with spices, and it picks up all those flavors and brings it to the potato hash, which is topped with bone-marrow hollandaise, fried and pickled shallots, and a fried egg. En savoir plus .
After Friedman slices the tongue and turns it into a Reuben, or includes it on City Provisions’ “butcher’s breakfast” (a combo platter of eggs, toast, fries and meats), people aren't freaked out. En savoir plus .
Matthis Merges braises the tongue, which softens it, then throws it on the grill, which crisps it. The thin slices are threaded onto a skewer and served with horseradish and crispy kale. En savoir plus .