Expert's Pick
THE BISTRO ON 2ND
Calf 's liver is one of those love or hate entree
options. I get that. r happen to be a
fool for this organ meal, along with sweetbreads.
When Rick Velliquette, a veteran in
the restaurant business, opened his eatery
late last year, he didn't have liver on the
menu. So on a recent visit when I saw it on
the menu, l was surprised. Turns out he's a
fan of offal, too. Upon the first bite, I knew
this liver was special. Why? First, he sources
it from the superior Lombardi Brothers
Meat Packers in Denver. Second, he uses
his family recipe, which has been passed
down for generations. The 8-ounce portion
of liver is soaked in milk, double-dredged
in flour and perfectly sautéed to medium
rare. It's topped with crispy, chopped bacon
mixed with sautéed onions. He serves it
with buttery mashed potatoes, natch. And
veggies to round out the dinner.
— TERESA FARNEY