What's up with offal? Seems as though every menu I see these days has some form of offal on it, whether it's sweetbreads or lamb's hearts or some delicacy long treasured in Europe or Mexico, but only now (at least that I'm aware) earning praise in America. At Austin's East Side Showroom (a new, noisy restaurant in the freshly hip section of East 6th Street), I enjoyed a truly delicious salad of local field greens with cornmeal-crusted sweetbreads (that's pancreas and thymus glands, y'all), then another night at Vino Vino, a wine bar on Guadalupe, I tried its version of sweetbreads on the appetizer menu. (Love Vino Vino for the topnotch wine selection and cozy, clubby ambiance.) At then at Olivia, the South Lamar restaurant, recently lauded by Bon Appetit as one of American's top ten new restaurants, the chef served an intriguing appetizer of bacon-wrapped jalapeno stuffed with lamb's heart. The owner told me he takes pride in serving the whole animal, "from the rooter to the pooter." Anthony Bourdain, eat your heart out. Ahem.