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Chicken Liver Mousse at The NoMad - soooo good

Spiritchaser Jan 13, 2014 06:18 AM

Okay, this probably isn't big news to a lot of people but I just had to say how good this was. Normally I avoid chicken liver like the plague because I had back to back bad experiences years ago (not here of course) which made me think chicken liver just wasn't "my thing", but I saw it on the menu at The NoMad (is it new?) and I thought if any place was going to be able to do chicken liver right it would be here so I gave it a shot. OMG, silky smooth goodness in a little jar! It was one of the best things I've tasted in a while. No need to share since GF is a vegetarian (well, she did get some of the pickled things that come with) and I went to town on it; our cocktail waitress asked if she could take it away when it looked done but I actually had to scrap the jar before I would let her. If you go and this is on the menu it is a must get.

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  1. Monica Jan 13, 2014 06:42 AM

    woo, I love chicken liver. I wish I had their recipe! It's so easy to make it at home.

    1. k
      kathryn Jan 13, 2014 07:40 AM

      Nice! Go to Blue Ribbon Izakaya on the LES and try the chicken liver mousse with miso and challah toast next.

      5 Replies
      1. re: kathryn
        Spiritchaser Jan 13, 2014 07:47 AM

        A chicken liver mousse throwdown! Now that you put this in my head it's a must do; I'll report back when I make it happen.

        1. re: Spiritchaser
          kathryn Jan 13, 2014 07:52 AM

          Also, we found the portion size to be really large and rich for 4 people. They'll gladly refill the warm challah toast, too. You might want to bring reinforcements if your SO won't eat any.

          1. re: Spiritchaser
            foodwhisperer Jan 13, 2014 09:47 PM

            If there's a throwdown. Throw in Distilled. They serve it in a jar, with crispy chicken skin, and chicken fat on top. It is amazing. I like it at Blue Ribbon Izakaya also, but Distilled I like better, probably because of the crispy chicken skin instead of challah.

          2. re: kathryn
            loratliff Jan 13, 2014 08:30 AM

            That sounds amazing.

            1. re: kathryn
              howdini Jan 15, 2014 07:39 AM

              That's a really good one, and an excellent value. My fave is the chicken liver at the Spotted Pig: not a mousse, but it is mindbendingly great.

            2. ellenost Jan 13, 2014 07:47 AM

              I love great chopped chicken liver so I'll definitely try this. Have you tried the chicken liver at Betony? I love Betony's version so now I definitely will need to do a taste test.

              3 Replies
              1. re: ellenost
                Spiritchaser Jan 13, 2014 07:56 AM

                No I haven't yet but I guess that's going to have to get thrown into the contest as well. Do you know if I could get just that if I sat at the bar?

                1. re: Spiritchaser
                  ellenost Jan 13, 2014 09:07 AM

                  I didn't know that Betony serves food at the bar.

                  1. re: Spiritchaser
                    kellyds Jan 13, 2014 09:19 AM

                    They serve the full menu at the bar. I've ordered both a single item and a full meal on different occasions, and it was a great experience both times.

                2. f
                  fooder Jan 13, 2014 08:48 AM

                  That sounds great. Haven't been back to the NoMad in a while, need to go. Was recently at the bar at EMP (writeup coming soon), and with their venison entree, they served a butter mixed with chicken liver and venison fat. It was so good. Tasted like amazing chicken liver mousse except it somehow managed to be even worse for my health since it was all butter.

                  15 Replies
                  1. re: fooder
                    Spiritchaser Jan 13, 2014 09:01 AM

                    Is that EMP liver/butter insane or what?!

                    1. re: Spiritchaser
                      fooder Jan 14, 2014 08:26 AM

                      So insanely good, and the venison entree itself was amazing. Didn't know there was so much flavor/aroma to venison. Need to get around to doing a writeup about it but there's already plenty in the queue, not including my dinner at Per Se last night.

                      1. re: fooder
                        ellenost Jan 14, 2014 09:10 AM

                        I'm having dinner tonight at EMP. What are the choices for the main protein--are they venison and duck?

                        1. re: ellenost
                          lexismore Jan 14, 2014 10:07 AM

                          The choices were venison and duck a couple weeks ago.

                          Also, not sure if it's changed, but the hot foie gras prep with gingerbread was way better than the cold.

                          1. re: lexismore
                            ellenost Jan 14, 2014 10:12 AM

                            Thanks! I'll probably go with the venison since I've had the duck a few times. Hope they still have the hot foie gras prep with gingerbread. My all-time favorite foie gras prep was at Taillevent in Paris almost 20 years ago: main course of seared foie gras served on gingerbread--it was so good that I almost cried realizing I'd never have anything that delicious again.

                            1. re: ellenost
                              Spiritchaser Jan 14, 2014 01:25 PM

                              I got the venison af the bar the other night because I was told it would be leaving the menu soon; if it is still on when you go I agree you should go with it as your protein.

                              1. re: Spiritchaser
                                ellenost Jan 14, 2014 02:03 PM


                                1. re: Spiritchaser
                                  ellenost Jan 14, 2014 03:38 PM

                                  Live posting from EMP: brand new menu tonight. Main proteins are pork and duck. I've chosen the pork.

                                  1. re: ellenost
                                    Spiritchaser Jan 15, 2014 05:57 AM

                                    Was it good?

                                    1. re: Spiritchaser
                                      ellenost Jan 15, 2014 07:09 AM

                                      Terrific as usual.

                                      Some changes: no more carrot tartare, chocolate trick, and egg cream (which I will miss). New hot pastrami smoked tableside and Waldorf salad prepared tableside (both are excellent). For non-meat eaters, EMP is serving the smoked sturgeon instead.

                                      New cute thing when you are seated, there is a sealed envelope with a ticket inside. You "punch out" the flavor you like best (last night the flavors were: maple, cranberry, apple and fennel; I chose maple).

                                      When I had the hot pastrami, I was brought a small bottle of maple soda, and one of the desserts had a maple component too. EMP could make a fortune setting up a soda stand outside selling the maple soda--yes, it was that delicious!

                                      I chose the pork for my main protein which was excellent (very tender and flavorful); in addition one of the butters is flavored with pork and the side of pommes puree with foie gras also has pork (if one selects duck instead, both the butter and pommes puree are flavored with duck).

                                      The black and white cookies (both savory and sweet) remain; although the sweet is now flavored with cinnamon (no longer apricot). The picnic basket remains too which I love.

                                      While I'll miss some of my favorites, it's great to see that EMP is interested in providings its guests new (and delicious) experiences for their meals.

                                      1. re: ellenost
                                        Spiritchaser Jan 15, 2014 07:13 AM

                                        Ohhhh, I couldn't read your post because it was giving away too much : ), as soon as I read no more carrot tartare I stopped because we'll be doing dinner very soon and I want some surprise.

                                        1. re: Spiritchaser
                                          ellenost Jan 15, 2014 07:39 AM

                                          Sorry. Some people like to know what's on the menu (me); some people like the surprise. Enjoy! Look forward to reading your report.

                                        2. re: ellenost
                                          lexismore Jan 15, 2014 07:46 AM

                                          That looks great, and I love that they change the menu up - although it makes me sad that they swapped out what I thought were two of their best items (carrot tartare and egg cream).

                                          1. re: ellenost
                                            Heeney Feb 18, 2014 02:45 PM

                                            Any idea if the beverage pairings went up since they upped the menu price recently?

                                            1. re: Heeney
                                              ellenost Feb 18, 2014 03:14 PM

                                              Unfortunately I don't know about the pricing of the wine pairings since I order a half bottle of German Riesling when I dine at EMP.

                        2. ellenost Feb 18, 2014 12:19 PM

                          Just scored a last minute reservation at The NoMad for tonight. Definitely ordering the chicken liver mousse! Any other recommendations?

                          11 Replies
                          1. re: ellenost
                            alepenazzi Feb 18, 2014 12:53 PM

                            Chicken for two!

                            1. re: alepenazzi
                              ellenost Feb 18, 2014 01:09 PM

                              Done the chicken for 2 already (yes, it's divine!). Dining solo tonight.

                              1. re: ellenost
                                alepenazzi Feb 18, 2014 02:20 PM

                                Did you try the plat fruit de mer yet? It's most definitely not a classic fruit de mer dish... Delicious!

                                1. re: alepenazzi
                                  ellenost Feb 18, 2014 03:10 PM

                                  Agree with you!

                            2. re: ellenost
                              lexismore Feb 18, 2014 02:27 PM

                              I'm a big fan of the tagliatelle with crab.

                              1. re: lexismore
                                ellenost Feb 18, 2014 03:10 PM

                                Me too!

                              2. re: ellenost
                                Ttrockwood Feb 18, 2014 03:36 PM

                                The slow cooked egg with kale app, the "petticoat" cocktail, the roasted mushrooms side (can't remember if that's at dinner...)

                                1. re: ellenost
                                  ellenost Feb 19, 2014 07:48 AM

                                  Another excellent dinner at The NoMad last night (no surprise)!

                                  Agree with Spiritchaser about the wonderful chicken liver mousse--so good! I grew up on chicken liver, so it's wonderful to see two of my favorite restaurants have this on their menu (Betony too); wonderful silken texture. My captain was so sweet to check in on me as to whether I needed any additional rye toast, but the dish was served with the perfect amount of bread to accompany the chicken liver. So cute to be served in a jar; loved the pickled vegetables!

                                  I chose the beef with sweet potatoes as my main. Two very generous sized chunks of beef cooked perfect med/rare that had great taste and texture, and were so soft that they easily cut without a steak knife.

                                  Had my favorite Milk & Honey for dessert. Needed something a bit lighter after my very rich two courses. Love the soft/crunchy textures played against the sweet/salty flavors.

                                  Loved the flat bread too!

                                  Had a wonderful half bottle of Donhoff Auslese Riesling (2010) that was perfect for all three dishes!

                                  Service was (as always) very warm and attentive.

                                  So happy that the N/R subway station is downstairs from The NoMad--made my trip home so convenient!

                                  1. re: ellenost
                                    Monica Feb 19, 2014 09:23 AM

                                    i wish i knew the recipe for that chicken liver mousse....

                                    1. re: Monica
                                      Spiritchaser Feb 19, 2014 09:28 AM

                                      Maybe if you ask them nicely... : )

                                      1. re: Spiritchaser
                                        Monica Feb 19, 2014 10:48 AM

                                        I just emailed them requesting them for the recipe...nicely...

                                2. Monica Feb 20, 2014 01:54 PM

                                  NoMad emailed me back with the recipe but I am not suppose to post it here. The lady was so very kind to reply back with the recipe. What wonderful people they have there. I can't wait until I make it this weekend.

                                  2 Replies
                                  1. re: Monica
                                    ellenost Feb 20, 2014 02:01 PM

                                    Please let us know how it turns out.

                                    1. re: Monica
                                      Spiritchaser Feb 21, 2014 05:07 AM

                                      It doesn't surprise me, that whole team is incredible (doesn't make the gesture any less awesome though). Can't wait to hear how it turns out.

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