Former Next Iron Chef [1] contestant Chris Cosentino [2] is infamous for serving a smörgåsbord of animal innards and extremities at his San Francisco restaurant, Incanto [3]. Although I have yet to experience his delicious cuisine, Brian of SF Weekly [4], recently savored pig's trotter, pig's heart, and much more [5] at Incanto.

His favorite dish — chilis and bones — consisted of "lengths of meaty tuna spine grilled with a ton of chili, garlic, peppers, capers and mint." Cosentino recommended the tuna spine be consumed like ribs. Being an adventurous eater, I would love to taste this tuna spine especially with such a scrumptious sounding sauce!

How about you? Would you eat these chilis and bones?

Source [5]