Spooked by the sight of blood, let alone the thought of eating it? Ingredients like blood, bones, organ meats and insects may seem more trick than treat to some Chicagoans, but in many parts of the world (and many parts of the U.S.), they're common -- even celebrated. Just in time for Halloween, we've unearthed 10 menu items at restaurants new and old that await adventurous eaters. --Erin Gibbons, For RedEye
The "Divide" section of the menu at Baume & Brix (351 W. Hubbard St. 312-321-0351) features large dishes that are meant to be shared, including a whole roasted capon: a castrated rooster that "grows really big because it's not running around chasing the ladies," Bowman explained. The capon is served with fried gizzards and hearts, mashed yams, truffled brown gravy, green beans and a home-style romaine salad with ranch dressing ($150, serves 4-6 and must be ordered 48 hours in advance). — Oct. 29, 2012
Maghaz masala -- or brains masala -- is a traditional South Asian dish. At Usmania Fine Dining (2244 W. Devon Ave. 773-262-1900), they boil a whole goat brain until it breaks down, then add it to a mixture of sauteed onions, tomatoes, green peppers, garlic and red chili powder and cook it over low heatbefore serving ($14). — Oct. 29, 2012
Bone marrow is classic in British cuisine, but at British-inspired tavern Owen & Engine (2700 N. Western Ave. 773-235-2930), the flavors are decidedly French. After the marrow is roasted, it's topped with French escargot and garlic-herb bread crumbs for crunch, then served alongside toasted house-baked baguette and a grilled lemon wedge to cut the richness. The bones themselves are part of the presentation, cut laterally to make it easier to remove the buttery marrow. — Oct. 29, 2012
Menudo -- a spicy Mexican soup made with tripe (the stomach lining of a cow) -- is known for being a hangover cure. And while it's particularly popular at Nuevo Leon (1515 W. 18th St. 312-421-1517) on weekend mornings, it's made fresh seven days a week and served all day long ($4 small, $6 large). The slow-cooked tripe is combined with ancho and guajillo chilis, garlic, onion and spices to create a red, rich broth that's served with chopped onion, limes and corn tortillas. — Oct. 29, 2012
"We're trying to use ingredients that challenge people, but find a really accessible way to present them," said Jason Hammel, owner of Nightwood (2119 S. Halsted St. 312-526-3385). Fitting with that philosophy, executive chef Jason Vincent is serving a crispy pig ear with maple syrup, house-cultured butter and cilantro that's "sticky, sweet and crunchy -- in the good way that fried chicken is," Hammel said. — Oct. 29, 2012
Lao Sze Chuan (2172 S. Archer Ave. 312-326-5040), the popular Szechwan spot from restaurateur Tony Hu, is an adventurous eater's playground. Try the double-cooked pork intestine ($10.95), which is boiled with ginger, green onions and five spices and cut into small pieces before being stir-fried with chili bean paste, Szechuan peppercorns, dry chili pepper, bell peppers, ginger, garlic and green onions. — Oct. 29, 2012
Duck tongue may be a popular dish in Chinatown, but duck chin is a bit harder to find, said Wayne Liang, manager at Ken Kee Restaurant (2129-A S. China Place 312-326-2088). At the authentic Cantonese restaurant in Chinatown Square Mall, they cut off the lower part of the duck head, marinate it with soy sauce and sugar and deep-fry it with garlic and pepper ($7.95). "It's crispy and good with a cold beer," Liang said. — Oct. 29, 2012
Blood sausage -- also known as black pudding or blood pudding -- is made by cooking blood with various fillers such as meat, fat, rice and spices. In Spain, it's called morcilla, and Cafe Iberico (737 N. LaSalle Drive 312-573-1510) serves it as part of its chorizo y morcilla hot tapas, a combination platter of grilled Spanish-style sausages ($7.95). The morcilla is made with beef and pork blood and filled with pork, onions, garlic, paprika, salt, pepper, vinegar and rice. — Oct. 29, 2012
You won't find beef tongue at the average Chicago steakhouse, but at European-style steakhouse Bavette's Bar & Boeuf (218 W. Kinzie St. 312-624-8154), they're braising it in beef stock, star anise, thyme and peppercorns before slicing, pan-searing and serving it with carrots, celery and a side of horseradish sauce ($16). Think pot roast. "When you put tongue on the menu, people are gonna say, `What?'" said general manager Lyndi Feitshans. "But it's really fantastic, and it's kind of a head-turner once you give it a shot." — Oct. 29, 2012
At Mezcalina (333 E. Benton Place, Suite 100, 312-240-5000), Bañuelos is using grasshoppers as a garnish on several dishes. His personal favorite is the quesillo envuelto en hoja santa ($10), roasted Oaxacan string cheese wrapped in hoja santa leaf (an aromatic herb with a heart-shaped leaf and licorice flavor) with roasted tomato-pasilla chili salsa, served in a skillet with toasted grasshoppers and tortillas. — Oct. 29, 2012
