UrbanDaddy reports the latest menu for Fette Sau’s sister restaurant, St. Anselm, opening soon.  Since I feel like the jokes have written themselves, here’s the overview:

Foie Gras Pierogies:  Pure foie gras would have been too rich, so the kitchen has blended it with cream and spices, then pan-fried the pierogies, Polish-style. Because that’s not too rich at all.

Marrow Pudding:   This bread pudding has been blended full of bone marrow and then cut into cubes before it’s fried and served. The portions are small. For your own protection.

Fried Humble Pie:  Shaped like an empanada, this pie is stuffed with a blend of veal heart, pork shoulder and whatever else the kitchen hasn’t been able to fry up that day. An egg yolk hiding inside turns the whole thing into a custard-like paste once you break it open. Operative word being like.

Skin 3 Way:  Think of this as a trifecta of treyf that goes beyond the pork rind. The Cotina is stewed in tomato sauce until it’s super tender. The Cracklin’ is dehydrated first and then deep-fried, so it puffs. And the Chicharrones are whole pork belly slices, deep deep-fried until they sing you a Dominican lullaby.

Beer Battered Brain:  This calf brain is poached ahead of time and then battered and fried in small cuts. The end product looks like chicken nuggets, but the similarity ends there.

Butcher’s Faggots:  A Welsh creation of shoulder and organ meat from a pig, ground up and mixed together, then wrapped in organ lining. Then deep-fried. Of course.

Really?  REALLY?  Really.  Sigh.