Tails at Colt & Gray and Ste. Ellie
The Dish: Nelson Perkins is a master of the so-called nasty bits. His contemporary Highlands haunt even boasts its own state-of-the-art meat-production facility called Viande, where sous-chef Kyle Foster breaks down whole animals while overseeing the extensive charcuterie program. That leaves the kitchen plenty to play with each week, including the gorgeous lamb's tail you see here. Of course, the revelry continues at downstairs cocktail lounge Ste. Ellie. According to beverage director Kevin Burke, “A truly off-menu item that we really don't talk about much are the 'Nashville hot chicken butts,'” he says. “We take the tail off of the chicken, marinate it in a little buttermilk, and deep-fry it in a light, spiced breading. Then we send it out on grilled bread with a mess of Real Dill pickle chips.” Check it out in the leading image, at top.
How to Get It: Perkins promises that at least a couple of specials based on off-cuts — be it beef heart, pig trotters or lamb kidneys — are available in the dining room nightly on a first-come, first-served basis. As for the, er, chicken nuggets, says Burke, “We usually have one or two orders per night for guests who know to order them" by name.
Price: It depends on the cut, but expect about $20 for a dish like the lamb's tail, while the Pope's nose (as the chicken's rump is also called) goes for $6.
1553 Platte St.; 303-477-1447