James Joyce's Last Meal - 2007
We know what the hero of Ulysses likes: "Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver slices fried with crustcrumbs, fried hencod's roes." Is there any doubt that Joyce himself enjoyed the same preferences? Accordingly, we're feeding him at Casa Mono, where a pile of coxcombs arrives braised to gummy brownness. Other engaging weirdnesses at this postmodern tapas joint include duck egg with mojama (dried tuna loin) and a crumbly and gooey headcheese.