Ted Habiger & Andrew Sloan
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Veal Sweetbreads

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Sweetbread is the thymus gland of animals. The sweetbreads of veal are considered the best.

Up until the time America starting enjoying the luxury of large supermarkets (mid-1940s), people would butcher their own animals for consumption. As times were hard and money was scarce, nothing was wasted. Today, these foods are considered a delicacy by the people who enjoy them. Sweetbreads are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture.

Executive Chefs and Owners Ted Habiger and Andrew Sloan have preserved this tradition with a side of Truffle Bread Pudding and Sauteed Spinach topped with a Cognac Peppercorn Sauce…”In the Kitchen” at Room 39.