Once I saw Executive Chef Greg Bess share this new dish of Veal Tongue at Spago on his Instagram, I wanted to try it straightaway. So there I zipped the very next day to have a happy solo meal (it’s been a while since I did one of those).
If you are like me and adore tongue, you’ll know it is similar to steak albeit with a very fine-grain texture. I love it however it is prepared and served, but Chef Greg and his team managed to elevate this rather exotic part of a young cow to a particularly beguiling rendition that’s fit for fine dining.
Grilled over binchotan to a perfect balance between tenderness and chewiness, the thick slices of tongue are plated with a veal jus that‘s been sparked with verde, a splash of emerald-green parsley oil, salty-ish fried capers and crispy strips of potatoes. The result is very moreish, delightfully appetising and unusually rich and filling.
For now, the dish is listed as an appetiser in the a la carte Dinner Menu, but will be added to the Tasting Menu in Spago’s Dining Room (in an appropriately sized portion of course) very soon.

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