"While I have a deep appreciation for dishes centered on offals, innards, and other less-loved bits, blood is oftentimes largely ignored on my end. I don’t have any bad blood towards the ingredient (sorry, I couldn’t help myself), it’s just never been fireworks between the two of us. On a recent night out at Here’s Looking At You, I tasted a blood-forward dish that was so incredibly delicious that it completely changed my mind about the stuff. Using pig’s blood as his muse, canvas, and binder, chef Jonathan Whitener formed a loaf with the addition of cornmeal, butter, onions, garlic, chili flakes, and pork fat back. Sliced, pan-seared, and butter-basted to order, the blood cake arrived gloriously glistening. A fried duck egg, green tomato relish, and pickled mustard seeds provided the finishing flourishes. Rich, punchy, and delightfully different, every bite was bloody good (sorry, I couldn’t help myself). —Cathy Chaplin" - Eater Staff