Brimstone Restaurant Group
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Adventures In Eating: The Wildest Meals We’ve Had

Food should be an adventure. It should expand your horizons and heighten all your senses. That’s what we think, anyway, and so our staff is always trying new things so they can enrich the restaurant. Most of the time it’s wonderful, but sometimes? It gets a little wild. We surveyed our people to find out the craziest things they’ve ever eaten, and the answers will make you realize that they’re not just talented at running a restaurant; they’re pretty brave, too!

Julio Martinez, Executive Chef at Brimstone Pines: Sea Urchin

Better known from high-school science experiments, the sea urchin has a strangely buttery flavor and a slick texture. It’s not always an easy thing to eat raw, but cooked or stuffed this marine delicacy packs a load of flavor.

Mariane Munhoz, Manager at Brimstone Pines: Frog Legs & Ostrich

If you’re from the south, you might have seen diners offering fried frog legs. The tasty, soft meat is an import from France, where it’s considered a delicacy. Ostrich, on the other hand, you’ve probably never had. It’s a rich, extremely low-fat meat that tastes like high-quality beef, only without the oil. Mariane ate them together, so you can imagine we’re pretty jealous.

Robert Regal, Manager at Brimstone Pines: Rocky Mountain Oysters

Call them “Prairie Oysters,” “Swinging Beef,” or whatever else you like, there’s no way to keep this delicacy in polite conversation. These are a bull’s family jewels, fried up and ready for eating. Did you know that they’re incredibly good for you?

Thad, General Manager at Brimstone Pines: Fermented Crab (Gejang)

Hats off to Thad for braving the salty, spicy, fermented crab dish known as Gejang. Made by marinating raw crabs in soy sauce and spices for two weeks or more, the dish is known for a pungent flavor that most tourists can’t take.

Sara Kim, Asst. General Manager at Brimstone Pines: Canned Silk Worms

Would you eat a bug? What about a fried silk worm pupa? These bugs are harvested once they stop being productive “silkworms,” and then get sold all over Korea as a streetside snack. Unfortunately, Sara had a run-in with the strong-smelling canned variety. She doesn’t recommend them, but you have to admire her courage.

Jodi & Brittany, Directors of Beverage & Marketing: Rattlesnake

They’d eat (or at least bite) you if they had the chance, but you can turn the tables by ordering your own rattlesnake dish at a few select restaurants in the southwest. Jodi and Brittany report a light flavor like mild tilapia.

Gio Little, General Manager at Brimstone Doral: Fried Butter

You’ve heard of fried ice-cream, which you make by super-chilling before you fry it, but have you heard of fried butter? This dish follows a similar principle, but with extra flour, sugar, and cinammon thrown in for good measure. The result? A chewy, delicious, morsel that’s like a thicker form of Chinese “fried milk.”

Chris Lamoree, Manager at Grille 401: Palmetto Bugs Covered in Chocolate

If you want to know how these guys taste, you’ll have to ask Chris himself. We don’t know where to acquire these treats, and we’re not sure we want to, but he assures us that they are a very real thing. We’ll just take his word for it.

What about you? We’re always looking to hear from our patrons. If you’ve tried something on this list, or some other, wild, dish, we’d love to hear about it. Share your experiences with #talesfromtheroad!