Dear SOS: We’ve just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times. My fave is their fried pig’s ears with crispy kale.

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I first began to suspect that what I considered to be delicious was strange -- even off-putting -- to most people when I interviewed a Manhattan chef who was cooking venison hearts in his restaurant.

Back in August, I wrote about RedFork’s snout to tail plate, and lamented the lack of offal on Ryan Carbery’s menu. The chef told me a head cheese terrine was received with mixed reviews; customers ...