Upon the advice of my guidebook, I checked out the offerings of Le Lapin Sauté first, but seeing that it was somewhat busy and having second thoughts about eating their specialties - rabbits (lapin in French)- although the maple and raspberry rabbit does sound terribly divine, I walked around the corner and almost as soon as I started perusing Bistro Sous le Fort's menu, a staff member came out to beckon me inside their restaurant. How could I resist?
|rabbit meat egg rolls|
|calf sweetbreads (ris de veau)|
Mind you - the sole occasion I had tasted sweetbreads (pictured above) was at an Argentinian steakhouse in Queens, where those innards came as part of a mixed grill. I didn't even know what they were at the time, and when a subsequent Google search revealed exactly the assortment of animal parts I had just eaten, my amusement just increased. I found the taste of sweetbreads agreeable though, and they were soft and chewy, so who cares what they really were?
Now it was time for an encore - I enjoyed Bistro Sous le Fort's version of calf sweetbreads as well, devouring every last bit that even Sherlock Holmes would be hard-pressed to find traces of the crime. I did go easy on the potatoes though. (you know, carbs). Rafa offered some dessert or coffee, but I declined, content to sip my beer and ponder the tasty alternative Thanksgiving meal I just had.