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Chicken Liver Mousse at The NoMad - soooo good

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

    1. 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

        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

          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

            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.

            1. re: kathryn

              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. 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

                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

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

                  1. re: Spiritchaser

                    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. 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

                    Is that EMP liver/butter insane or what?!

                    1. re: Spiritchaser

                      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

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

                        1. re: ellenost

                          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

                            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

                              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

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

                                    1. re: Spiritchaser

                                      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

                                        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

                                          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

                                          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

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

                                            1. re: Heeney

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

                          11 Replies
                            1. re: alepenazzi

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

                              1. re: ellenost

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

                            2. re: ellenost

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

                              1. re: ellenost

                                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

                                  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

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

                                    1. re: Monica

                                      Maybe if you ask them nicely... : )

                                      1. re: Spiritchaser

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