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.