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Best Liver (and onions? w/ bacon?)

thew Jan 16, 2009 05:23 PM

ok - so i have an aversion to liver, which is honestly just a holdover from childhood. Every now and again, i try to revisit old dislikes, and see if they are really just habits at this point. Liver is next. I am not talking about liverwurst or chopped liver. I mean a slab of meat - i know liver and onions is a classic, i've heard its good w/ bacon, but it is all hearsay to me. I need a great example to get me passed the past.

help me.

where is the best liver in manhattan? I want a new food....

  1. s
    sushiman Jun 3, 2013 08:44 AM

    It might be hard to believe, but Cipriani Downtown does a really nice liver. Calf's Liver Veneziana.

    1. b
      bronwen Jun 3, 2013 08:23 AM

      It is good at 21 Club

      1. j
        je6789 Jun 2, 2013 01:04 PM

        I know this post is super old but if you're still interested I had a really great pig liver dish with pancetta at Peasant in Nolita. It was excellent.

        1. l
          Lucia Feb 10, 2009 06:23 PM

          Tried a good version w/sweetbreads at West Branch this past weekend.

          1. m
            mcporkbun Feb 10, 2009 04:55 PM

            Upstairs at Bouley makes a yummy yummy savory huge appetizer version. Also, I like the Back Forty version which is more like a liver mousse.

            1. s
              Stuffed Monkey Feb 10, 2009 06:24 AM

              Agree on Vince and Eddy's and I also used to eat it at French Roast when they had it on the menu.
              I haven't tried it, but it is on the menu at West Branch and I've heard good things about other things on the menu.

              1. michele cindy Feb 10, 2009 04:31 AM

                A couple of weeks ago I had a great liver with onions and bacon at Balthazar. Serveed with mashed potatoes. I asked for the bacon to be crispy, and it all came out perfect. It was so good! My co-worker NEVER had liver in her entire life, tried it and also thought it was good enough to order on our next visit. The only downside is thinking about how I now I need to wait another 3 mos. before having my cholesterol checked..

                1. i
                  ibbyla Feb 10, 2009 02:51 AM

                  Alouette (Broadway between 97th and 98th) does a very creditable job.

                  1. 4
                    45yearheelfan Jan 22, 2009 04:57 AM

                    Check out Le Zie on 7th off of 20th. Excellent Fegato Veneziana ( Calves Liver with carmelized onions and a touch of vinegar

                    1. u
                      UES Mayor Jan 19, 2009 03:44 AM

                      Quartorze Bis does a nice job-79th/2nd

                      1. Delucacheesemonger Jan 18, 2009 04:36 PM

                        Wallse, Wallse, Wallse

                        1. JoanN Jan 18, 2009 01:59 PM

                          Not a restaurant I'd probably recommend otherwise, but Vince & Eddies on West 68th between CPW & Columbus does a really good liver with frizzled onions and thick, crisp bacon.

                          1 Reply
                          1. re: JoanN
                            c
                            cimui Jan 18, 2009 04:22 PM

                            agree with joanN re: the liver at V&E, and the rest of the food.

                            the best whole liver plate i had, recently, was at west branch, where it's served with crispy sweetbreads, onion and bacon. the liver was tender, moist and perfectly cooked. (the biggest aesthetic danger of eating liver is getting an overcooked, dry hunk of it. that's the kind of prep that turns some people off to liver for life.)

                            in the past, i've also enjoyed the version at blaue gans, where it's served with bacon, apples and onions.

                          2. c
                            cricri7 Jan 18, 2009 12:41 PM

                            You could buy some at Citarella and cook it yourself. I once had their liver and it was excellent! If you are afraid of liver, you can start off with a version that is more accessible to almost everyone. You buy chicken livers, they cost almost nothing, and here is how you cook them:

                            Put them in a pan, very hot, and cook them but not too much. You want them to retain their rosy interior. You take them out of the pan, you then put peanut oil and balsamic vinegar and heat it up. You pour the sauce over the livers which you will have put over mesclun salad. Even those not familiar with liver love this recipe. If you see restaurants that offer them as appetizers, try them. Maybe in appetizer size, you will be less afraid:)

                            1 Reply
                            1. re: cricri7
                              Phil Ogelos Jun 3, 2013 12:48 PM

                              With peanut oil? Wow, I'd never have imagined that combination!

                            2. m
                              mlschofi Jan 17, 2009 10:54 AM

                              Trestle on Tenth has great liver and onion with potato rosti
                              near there the Red Cat has liver and onion with bacon, also awesome

                              2 Replies
                              1. re: mlschofi
                                m
                                mahler5 Jan 17, 2009 06:24 PM

                                I second Red Cat.

                                1. re: mahler5
                                  a
                                  adrman Jan 18, 2009 07:28 PM

                                  I've only had the liver at RC once, but what I loved about it was that it was thick cut and cooked medium/medium rare, much like I do it myself at home.

                              2. r
                                RGR Jan 17, 2009 09:19 AM

                                While I've never had the Venetian-style liver at Gonzo, I did have it at the late Vincent Scotto's previous restaurant, Scopa. It was to die for! Gonzo does not have a website. Checking menupages, I do not see this liver dish listed, though the menus on menupages are not always up-to-date.

                                http://www.menupages.com/restaurantdetails?restaurantid=4751

                                La Petite Auberge, one of our favorite French bistros, serves a delicious preparation of liver and onions. However, it is not on the regular menu, so you need to call to see if it is being offered as a special.

                                http://www.lapetiteaubergeny.com

                                1 Reply
                                1. re: RGR
                                  s
                                  small h Jan 17, 2009 09:23 AM

                                  Gonzo menu, with liver.

                                  http://nymag.com/listings/restaurant/...

                                2. r
                                  rrems Jan 17, 2009 07:30 AM

                                  I haven't been there recently, but I have always been impressed with the Venetian style calves liver at Gonzo.

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