Bizarre Foods: Atlanta Monkfish Liver & Goat

Andrew explores the "new South," Atlanta. He feasts on calf brains on toast at a gourmet pub, helps butcher a goat and more!
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Andrew Zimmern at Holeman & Finch Public House in Atlanta

Andrew Zimmern and chef Linton Hopkins admire the house-cured pork at Holeman & Finch Public House in Atlanta.

Lardo

Chef Linton Hopkins shows Andrew what's hiding in his curing closet: lardo -- or cured fat back -- that's been aged for months.

Kimchi is blended into Sobban's fried bologna sandwich

Overly fermented kimchi is blended into Sobban's fried bologna sandwich and is served with togarashi for a Korean-Southern twist.

Heirloom Market BBQ’s homemade charcuterie plate

Andrew samples Heirloom Market BBQ’s homemade charcuterie plate from husband and wife chef team, Cody Taylor and Jiyeon Lee.

Naengmyeon at Jeju Sauna

A beautifully crafted bowl of Naengmyeon is served at Jeju Sauna.

Andrew Zimmern and Margaret Cho eating Naengmyeon

After a nice sauna and scrub-down, Andrew and Atlanta-based comedienne Margaret Cho tackle a tricky bowl of Naengmyeon.

Andrew Zimmern with fresh goat

Andrew knows goat meat doesn’t come much fresher than what you’ll find at Decimal Place  Farm -- straight from the source.

Fresh goat meat is cooked in Atlanta

Fresh goat meat is skewered and grilled at Decimal Place Farms.

Early stages of the "Revenge of the Animals" cake

Pastry chef Taria Camerino and sculptor Karen Portaleo show Andrew the early stages of their "Revenge of the Animals" cake. 

Finished "Revenge of the Animals" cake

After seeing the finished "Revenge of the Animals" cake, Andrew contemplates how he would feel about his past meals taking revenge on him.

Chips and dip from Sobban's

The chips and dip from Sobban's are made from pork rinds with seaweed puree.

Andrew Zimmern and Margaret Cho at a Korean sauna

Andrew and Margaret Cho try out one of the Korean saunas used at Jeju Sauna.