Eating Nose-to-Tail? Try 'Whole-Animal' Restaurant

Taking the whole farm-to-table movement up a few notches is a whole-animal restaurant that includes in-house production, curing, butchering and aging. It sounds aggressive, but Raynold Mendizabal is determined to make it happen. His new restaurant and meat market – part butcher shop, part coffee bar – is called Urban Butcher, and aims to offer house-made-only charcuterie.  Located in Silver Spring, the joint is an expansive one with 170 seats and three refrigerated rooms for the meat. We can’t help but wonder: will this breed more restaurants like it? Read More

Foodable WebTV Network | Photo Credit: Tim Carman // The Washington Post

Foodable WebTV Network | Photo Credit: Tim Carman // The Washington Post