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Hard-Core Offal in LA

waterloo-city-ql.jpgCritic Jonathan Gold visits the Los Angeles gastropub Waterloo & City headed by chef Brendan Collins, and is impressed by a pork chop served under a slab of English black pudding, what he calls "a clear case of meat-on-meat crime." He writes, "It is a grand time to be alive, fellow offalians... We may be witnessing a first in the history of Los Angeles restaurants: the introduction of hard-core offal into the American mainstream." [LA Weekly]