John Mike Leblond came up with the idea for an offal-and-cocktail based menu while he was still in cooking school. After realizing his true passion for cooking with ingredients many people don't think to eat, Chef Leblond launched a pop-up, Tripes & Caviar, that has now evolved into a brick-and-mortar restaurant in Montreal's Verdun neighborhood.We followed John Mike and his team to St. Henri's, Grumman '78, Ludger, and then finally to Bethlehem xxx where things got wild. And what's the perfect end to this crazy night filled with drinking and eating? A whole suckling pig and curried salmon heads at Tripes & Caviar, of course.Subscribe here for more MUNCHIES!Season 4 Episode 20 of Chef's Night Out. Watch more