Some nose-to-tail chefs serve whole animal heads

02/11/2013 | New York magazine

Adventurous eaters have no problem diving into a plate of animal ears, tongues and cheeks. But even these foodies might get queasy at the sight of a full animal head arriving at the table. Marc Forgione hopes to change that with his crispy pig's face, served whole at his eponymous restaurant in New York City. "It’s one piece, but seven different flavors and textures," Forgione said.

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