Sweetbreads aren’t for everyone, but I have to admit I love them. They’re extremely rich and if they’re not prepared properly their texture will turn most people off. At Craft, you have the option of ordering them as either a first or a main course, so if you’re watching your cholesterol you can just indulge a little and not deprive yourself entirely. This dish is really well balanced, as the sweetbreads are tender on the inside and slightly crispy on the outside, and the tamarind glaze complements as a nice seasoning that is not overpowering. The onion soubise is a delicate and flavorful purée steamed along with Aborio rice, and these pair perfectly as a light, refreshing antidote to the richness of the sweetbreads. Purslane is used as garnish and I love the gooey texture it has when you bite into it. The rooty taste adds yet another dimension to complete this dish and make it brilliant.