Liver, liver, liver
Which restaurant serves the best liver in the Twin Cities?
Also, where can I purchase excellent liver sausage? (Or is this stuff called braunschweiger? sp?)
Butcher Block. Calves liver. Best I've had since Oddfellows closed (best venison liver I've had apart from St John's).
Certainly some of the old-school steak places in town serve calve's liver, but I rarely eat there (Jax, Lex, Mancinis maybe?).
Liver sausage: Kramarczuk's for sure. They also have several brands of braunschweiger including their own...braunschweiger being a type of smoked liver sausage, but not generally what one would mean when talking about "liver sausage" (eaten more like pate...we like it on wheat thins with beer mustard).
Last time I was in Heartland's deli they had beef liver sausages - they are great, especially for grilling. That was about a week ago though, so not sure if they still have them or not.
While I'm a big liver fan, I prefer it in small doses. Like a nice pate or what have you. So for me, the chicken liver robata (skewer) at Masu is perfect. A few intensely flavored bites for a few bucks, and I'm on to the next one. And while I wouldn't call Masu a liver destination per se, I heartily recommend the place.
15-20 years ago, whatever the name of the Japanese joint is across from the Hyatt...they used to make a soy-sauce based liver appetizer on the grill. It was great. Anyone have a similar recipe?