The Tombs is serving you secondhand meat, WCP reports

In middle school, we all learned about the Native American custom of not wasting a single part of a slain animal. Apparently, 1789’s relatively new executive chef Anthony Lombardo subscribes to that same idea, and is sticking parts of the animal not classy enough for 1789 into your Tombs menu.

According to an article posted yesterday on Washington City Paper‘s food blog Young and Hungry (where we also got that delightful photo to the left), Lombardo sends the “scraps,” or pieces of meat not classy enough to make it into 1789’s $36 lamb shank, downstairs to the Tombs’s kitchen, where head chef Frederick Valentin repurposes them for less expensive bar food. The Tombs’s lamb burger, lamb ragu, and bratwursts (made from, as described by WCP, nondescript “pig parts”) are all part of these waste-not options.

Although the restaurants expect to see some reduction in costs with this system, it was by no means a purely financial decision. It’s also enhancing what Lombardo describes as Tombs eaters’s “gastronomical experience.” Because personally, that’s what comes to mind when I think of beef scraps.

14 Comments on “The Tombs is serving you secondhand meat, WCP reports

  1. leigh finnegan, for a person who attends our prestigious university, you are remarkably dumb. this was not the point of the article. if that’s what you got out of it, then, again, you must be quite stupid. read the damn article. sensationalist journalism at its best.

  2. @future 99 day-er

    The title of the article is “Hand Meat Downs” and the photo is the same photo from the top of the WCP’s article. If the City Paper had a different point for the article, I think it’s more accurate to call it burying the lede journalism at its best.

  3. It’s not, but it IS another excuse for the Voice to complain about something without having to do any semblance of actual research.

  4. I see why you’re spending 99 days drinking at an underground shithole, future 99 day-er.

  5. why is that “ew”?? that’s literally what you’re buying when you buy ground beef at a supermarket…

  6. If you read the article, then it’s very clearly not beef “scraps”. It’s the meat that doesn’t “make it onto the antique china plate to begin with”. When you go to 1789, you should only be getting the best cuts. When you go to the Tombs, you’re not expecting prime meat.

    No matter how you break down the cow, you will always have better pieces than others – you don’t honestly image that 1789 just gets their steaks pre-cut? No, they get sides of beef, and whatever is not prime meat goes to the Tombs. It’s still coming from a fucking good cow, you’re just not getting the tenderloin.

  7. Oh no, cheaper cuts of local organic lamb and beef? A critique of this concept should strip Vox of all it’s hipster cred.

  8. I had a few pieces of second hand meat in my day at the Tombs but they didn’t come from 1789.

  9. Pingback: The Morning Metropolitan | The Georgetown Metropolitan

  10. Seriously poor reporting, and completely unfair to the good folks at 1789/Tombs. The fact that flank steak might get sent downstairs for tacos while filets gets served in the white table cloth restaurant says absolutely nothing bad about anyone. The high quality fresh stuff they’re sending downstairs is almost certainly better quality than what you can buy at Safeway, and to term it “beef scraps” is absurd. Not to mention the fact that in contemporary fine dining, “scraps” may often be primal cuts you’d think of as the main event. Think about the menu at one of Jose Andres’s restaurants downtown: beef cheek, sweetbreads, pork belly… what’s left when you take out all the hard-to-cook offal delicacies? Hmmm…

    This warrants an apology and a retraction. If you know nothing about food, don’t report on it.

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