Last year when I got a chance to spend time in London, I immediately knew that I wanted to eat at St. John, Fergus Henderson‘s restaurant in Smithfield. It was not because of the huge hype generated by Anthony Bourdain who visited the restaurant in 2001 for his show A Cook’s Tour (this actually was a bit of a concern), it was about the Nose to Tail concept, which is so engrained in my own French culture. There is truly an art in using all the parts of the animal, and making remarkable things out of them. In the US, Chris Consentino did something similar at Incanto (now Porcellino). For me, this is the ultimate type of comfort food, prepared with an expert hand and a lot of attention to detail but done in a rustic, earthy way.