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LIVER & ONIONS

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
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