Bouillabaisse originated from fishermen or their wives making stew out of throwaway or bony fish that wouldn't be used in restaurants. At Primrose in Las Vegas, it's served with loup de mer, octopus, mussels, clams, saffron, anise and tomato broth, rouille and grilled sourdough.
Coq au Vin originated as a "poor man's dish" as a stew in which people could add whatever they had. Today, it's served in a range of restaurants, such as executive chef Andrew Smith's Quail Coq au Vin with matsutake mushroom, mirepoix and bread pudding at Riverpark in New York City.
In New York City, Maison Kayser serves Coq au Vin comprising chicken cooked in red wine sauce with pearl onions, mushrooms and mashed potatoes.
In the Atlanta airport, Chicken + Beer restaurant serves Stout Braised Beef Cheeks infused with local Eventide Dry Irish Stout atop a bed of sweet potato mash.
In New York City, Ipanema Restaurant serves Brazil's national dish, Feijoada, with dried meat, pork, sausage and bacon in a black bean stew.
In Nashville, historic restaurant Monnell's serves classic meatloaf.
In New York City, The Spotted Pig serves Crispy Pig’s Ear Salad with lemon caper dressing.
Martha Lou’s serves fried chicken, chitterlings, baked macaroni, lima beans, okra soup, cornbread and collard greens.
In Baltimore's historic Lexington Market, Amos Meats serves Southern soul food like fresh hog maws and chitterlings, "the other white meat."
Short and long cut pig feet are also available at Amos Meats.