Venison heart tartare. Those words alone are enough to send lesser men (or women) screaming from the room. Top it with a pile of crunchy & deeply flavorful bits of fried pig ear and a glistening sunrise of yolk confit, and serve it with a few slices of pepper-sprinkled white chocolate - you'll earn yourself a name somewhere in the continuum between insanity and genius.
For my part, I think this dish is most aptly labeled "divine." Thank you, Foreign & Domestic, for sheltering my friends and me from the SXSW madness and fortifying us with yet another outstanding meal.