Buenos Aires Forever on Ashland, not sure if they were on the menu but they were on the paradilla para dos.

The sweetbreads on the winter menu at Graham Elliot's served on a rosemary sprig are excellent.

But the best sweetbreads, served in a completely different fashion, that I have had recently are at Bistro 110 as an appetizer. Cooked with a little bacon and onions, served like a creamy little stew-one of the richest foods in memory. I've had this appetizer once as a perfectly filling entree after onion soup, and another time as an appetizer before a cassoulet that I was only able to finish less that half of after soaking up every drop of sweetbreads sauce.

Bistro Bordeaux, the new French bistro in Evanston, now has "crispy sweetbreads" on their regular menu. I ate there this evening, and they were excellent and delicious. These were breaded and deep fried, very light and not at all greasy. The rest of the meal was excellent as well.

Last week I had an absolutely perfectly sauteed chunk of sweetbreads at Longman and Eagle as an appetizer. Not too big a piece, almost a cube, but well seared on the outside, just past gelatinous at the center, incredibly rich and flavorful.

Last night I had the sweetbreads at the Publican and they were excellent, one of the best in town!

Try them at Boka. I have had 3 times.

chili dusted swetbread, collard greens, okra , chcharrons , poached egg, ham broth

nsxtasy wrote:Last night I had the sweetbreads at the Publican and they were excellent, one of the best in town!

Heading there tomorrow night, was the dish you had the one with apples and sauerkraut on the current on-line menu?

AlekH wrote:Heading there tomorrow night, was the dish you had the one with apples and sauerkraut on the current on-line menu?

Yes. Other favorites among our selections were the country ribs and the mussels.

nsxtasy wrote:

AlekH wrote:Heading there tomorrow night, was the dish you had the one with apples and sauerkraut on the current on-line menu?

Yes. Other favorites among our selections were the country ribs and the mussels.

Thanks for the quick reply, sounds like i add some oysters to that and i should be ready to go.

nsxtasy wrote:Bistro Bordeaux, the new French bistro in Evanston, now has "crispy sweetbreads" on their regular menu. I ate there this evening, and they were excellent and delicious. These were breaded and deep fried, very light and not at all greasy. The rest of the meal was excellent as well.

Bistro Bordeaux switched to a new menu a couple of weeks ago, and no longer has the crispy sweetbreads on it. However, they now have a veal loin that includes sweetbreads among its accompaniments. I did not have this dish at dinner there tonight, as I could not resist their marrow bone crusted Niman Ranch beef filet. Delicious!

New menu item at Boka
Sweetbreads tossed in a Moroccan bbq sauce, with confit cherry tomatoes, layered diakon sheets, small bits of grilled cactus leaves, pickled pearl onions, a cilantro puree, and finished with veal jus and sunflower shoots

Just Amazing!!!!

I had dinner at Tallgrass in Lockport this past weekend, and it was fabulous. One of the things I like about Tallgrass is their menu format; you can choose 3, 4, or 5 items, and you can specify any of those to make as your main course, which they then give you in a larger portion size. I designated the sweetbreads as my main, and they were outstanding!

Last night I ate at La Sirena Clandestina, and their sweetbreads were absolutely terrific, perhaps the best in the entire city. My description is below; you can read the entire report on my meal here.

nsxtasy wrote:Next, the "VEAL SWEETBREADS - HOUSE GIARDINIERA". Wow! These might be the best sweetbreads in the entire city. I think Chef must press them into a mold and then slice them before cooking, because they arrive as six perfect 1.5" cubes, with slight grill marks on the sides. Full of flavor and moist and creamy. If you love sweetbreads (like I do), you'll love these.

I had a delicious preparation of sweetbreads this evening at Boeufhaus. It's listed on the menu as "GLAZED SWEETBREAD, black garlic, charred little gem, strawberry". The glaze was soy-based and gave it a bit of an Asian flavor, yet was mild enough so that it didn't overwhelm the sweetbread flavor. It was a starter so the portion size wasn't huge, and at $18 was the most expensive appetizer on the menu, but it was worth it. Very nice.

Nice write-up, nsxtasy, and thanks for bumping this thread for one of my favorite offal cuts.

Had a really nice preparation from Bellemore a few months back where it was seared veal sweetbreads and served with molasses butter, braised heirloom peas, trumpet mushrooms, pickled ramps, horseradish & ham hock jus



It was a bit pricey for the portion size (~$17), but definitely recommended.