Native Americans used every part of the buffalo. Executive chef Sean Canavan at Bluestem applies that concept to everything... and it's delicious. For those with an adventurous palate, check out innovative restaurant Bluestem Brasserie. Expand your horizons with dishes like duck rillettes and truffled chicken liver mousse. Listen, it sounds crazy, but this restaurant is amazing. Don't let a little blood and tongue sausage scare you away from having a mind-blowing meal.