- Dave Feldman
In a recent New York Observer, Ron Rosenbaum waxed poetic about the chopped liver at Barney Greengrass (86th and Amsterdam).
He was right.
It's absolutely the best commercial chopped liver I've ever eaten, full of big hunks of hard boiled eggs and onions.
re: Barry Strugatz
I have been to Barney Greengrass twice, once take-out,
once eat-in, and have found the lox to be vastly
overrated, and overpriced. It just didn't compare at
all to what I think is the best lox on the Upper West
Side--Zabar's Norwegian style smoked salmon. At under
$6.00 for a quarter you can't go wrong, but they don't
always have it. It's a dry lox, not oily like Nova,
and it's best if you can convince them to start a new
fish for you. And it's really best if you have
David--the guy with the big bushy mustache--cut it for
you. He's moody, but he's the best damn fish cutter in
re: Dan Sonenberg
Until last week, literally the only thing I've ever eaten at BG's is the lox, onions, and eggs, which I think is terrific. But the chopped liver is truly special.
I know the counterman you're talking about at Zabar's. I haven't had the salmon you recommend, and promise to try it in the near future.
re: Dave Feldman
Dunno if you folks are looking for takeaway only or if
sit down is OK too, but they make the chopped liver
right at your table at Sammy's Romanian Steakhouse. If
memory serves me, it was the best thing about the
meal. The steaks and chops--again, it's been a while--
were Flintstonian in size but not really great cuts.