You could go to Harold’s for the refreshing La Paloma, a citrusy, slightly tangy cocktail made with tequila, ginger beer, grapefruit juice and lime.

Or you could go to Harold’s for chef Antoine Ware’s version of classic shrimp-and-grits, which features index finger-length prawns (avec head) atop a bed of creamy, sumptuous polenta. Then, there are the playful étouffee balls, whose crunchy spherical exterior belies a supple core of soft, fragrant rice.

And, finally, this Easter Sunday you could go to Harold’s for a duck egg omelet with foie gras gravy, a limited edition, brunch-only special.

All are delicious testaments to Ware's culinary prowess. But just as exemplative of his creative potential and damn finger-lickin’ good is the coarse-in-name but elegant-in-flavor "crispy duck parts." According to Ware, this dish was the happiest of accidents, the product of leftover fowl gizzards that he dared not throw away.

And we will happily join him in a chorus of "waste not, want not" any day. A soy marinade adds a botanical, umami savoriness that beautifully balances the fatty bits studding the various duck parts. Ginger and garlic provide dueling sweetness and acidity, while a sous-vide preparation allows for crunch to coexist with tenderness. Utensils are provided; however, eating with your hands is recommended. All this can be yours for $10. What are you waiting for?

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