The Post today looks into the world of the “New Carnivores,” those (mostly male) foodies whose calling card is their preening meatitude. Scott Gold, author of The Shameless Carnivore, shares an offal platter with the writer at Casa Mono. The New Carnivore revels in his love of offal and game animals, exerting a macho pride in the gross-out factor connected with such dishes. (It's better still if he can claim to have actually stalked his meat with bow and arrow, and then butchered it himself on the kitchen table.) We're still a little skeptical about the whole thing — isn't there enough beef, pork, and veal at the supermarket to make any carnivore happy? — but the Post did coin a good phrase.

We're Having a Meat Wave [NYP]

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Despaña, our favorite spot for a café bonbon (a thick, caramel-like coffee made with condensed milk) and an extravagant sandwich, has been missing one thing until recently — churros, the Spanish doughnuts that Madrileños eat at the bar while playing One-Armed Bandits. Maybe in response to our threats to picket the place unless they added churros to the takeout menu, they're now serving four of them swaddled in paper for $5, or two of them with chocolate a la taza (a small cup of thick hot chocolate) for $3.50. The pre-fried, frozen Casimiro churros are also available by the box ($15) should you want to bake them at home.

Don’t envy Las Vegas for having the very newest Batali-Bastianich restaurant, B&B Ristorante: We are about to get two more. A source high inside the restaurant organization tells us that a second Spotted Pig is on the way, this one a seafood concept helmed by newly minted Food & Wine Best New Chef April Bloomfield of the West Village original. Moreover, Casa Mono is also set to get a spinoff somewhere in NYC. The locations will be revealed when the deal is closed within a few days; in the meantime, this is good news for anyone who ever fought in vain to get into either place.

The Kingdom of Navarra, as it is fancifully called today, is an autonomous community which is technically a part of Spain and which produces some of the most admired Basque-influenced cookery in the world. We don’t see much of it here in New York, but that will change on Friday, when Navarra Gastronomic Week begins. Classic Navarran dishes like warm partridge and Jabugo ham salad, artichokes fried with tocino (bacon), stuffed piquillo peppers, and a number of Navarran wines and cheeses to go with them will be available at the following restaurants through February 4.

When we were told that Italian Wine Merchants had a new chef, our first thought was, Why would a wine store need a chef? In fact, the Batali-owned specialty shop does a huge banquet business and is booked for private events nearly year-round. The new chef is Liz Chapman, a veteran of Craft, Casa Mono, and Babbo, and a big part of her mandate is to create the cured meats that Mario & Co. so adore. Chapman, whose fiancé is Per Se chef de cuisine Jonathan Benno, tells us, "I'm really here for the salumi. I wake up in the morning, and they're all I think about." We know how you feel, Liz. Just don't tell Benno!