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Examples
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The so-called nose-to-tail philosophy of cooking is everywhere these days, so of course there's a class devoted to it.
NYT > Home Page By ANN MAH 2011
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"We're starting to see it become the focus," says Cosentino, chef at Incanto restaurant in San Francisco and a champion of so-called nose-to-tail eating.
SFGate: Top News Stories By MICHELLE LOCKE 2011
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At the head of the pack is Little Tokyo's Lazy Ox Canteen, a cozy bar spot specializing in "rustic new American cuisine" in the form of small plates, nose-to-tail cooking, and daily market specials.
VIDEO: Los Angeles' Best New Restaurants Huffington Post 2011
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Fergus being Fergus Henderson, the chef who pioneered nose-to-tail eating at St John Bar & Restaurant, in Smithfield, almost two decades ago, and Margot, his wife.
Keith Allen: 'I hardly ever drink – and I make my own pesto' 2011
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At the head of the pack is Little Tokyo's Lazy Ox Canteen, a cozy bar spot specializing in "rustic new American cuisine" in the form of small plates, nose-to-tail cooking, and daily market specials.
VIDEO: Los Angeles' Best New Restaurants Huffington Post 2011
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And chef Jordi Herrera's rock'n'roll approach to the nasty bits would be just as groundbreaking as those at St John in London, except the Spanish have always liked a bit of nose-to-tail eating.
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But if we could electronically platoon vehicles to move together nose-to-tail in rush-hour traffic, highways could carry more vehicles, using less fuel and producing less per-mile pollution.
Pedestrian Detection Dan Neil 2011
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He recommends a visit to Pouillon, just outside the town of Dax, to L'Auberge du Pas de Vent, where acclaimed young chef Frédéric Dubern sticks to traditions with a €22.50 Menu Gascon, which features beef terrine, slowly roasted duck and a "nose-to-tail" pork dish for adventurous diners.
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It's certainly easy to feel that way this time of year, as Champions League, cup games and league games stack up nose-to-tail and the big teams spend more time on the road than Bon Jovi.
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And chef Jordi Herrera's rock'n'roll approach to the nasty bits would be just as groundbreaking as those at St John in London, except the Spanish have always liked a bit of nose-to-tail eating.
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