Best chopped chicken liver sandwich in NYC?

Mar 27th, 2012, 01:51 PM
  #1  
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Best chopped chicken liver sandwich in NYC?

We will be in the city only 1 day and I'm looking for the best place for a chopped chicken liver sandwich. We went to the Stage Deli last time we were there, but it has some bad reviews on yelp. Any suggestions?
roamer is offline  
Mar 27th, 2012, 02:32 PM
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Katz's Deli. Nuff said!
DebitNM is offline  
Mar 27th, 2012, 02:59 PM
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Second Avenue Deli (which is now on Third Avenue)
HowardR is offline  
Mar 27th, 2012, 04:05 PM
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Or the other Second Avenue Deli location (which is now on First Avenue)
I think they also mix chicken and beef liver,by the way.
nyer is offline  
Mar 27th, 2012, 04:20 PM
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How do you like your liver? Ie. old fashioned broiled and tad dry, or more like a mousse? The old fashioned always seemed a tad bitter to me, but if that is what you're hankering for, Katz'. If the second, Russ & Daughter.
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Mar 27th, 2012, 05:48 PM
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Thanks, everyone, for your prompt responses. We like the old fashioned style, so sounds like Katz's is the one. But we will check out Second Avenue Deli location, too. Maybe do a side-by-side taste test.
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Mar 28th, 2012, 01:19 AM
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Mmmmm. Side-by-side taste test of chopped liver! What a good idea!
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Mar 28th, 2012, 06:15 AM
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2nd Avenue Deli hands down with Russ & Daughters second but there is no place to sit at Russ.

There are two 2nd Ave Delis now. One is on 33rd and 3rd and the other is uptown.
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Mar 28th, 2012, 11:39 AM
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I agree that those are the top 2. I've never been to the uptown 2nd avenue, though. Or should I say, the "First Avenue SEcond Avenue."

On a semi-related note, the chicken liver "toast" at ABC Kitchen restaurant is shockingly delicious.


http://www.flickr.com/photos/nicknamemiket/5820034047/
ekscrunchy is offline  
Mar 28th, 2012, 02:00 PM
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That chicken liver toast picture makes my mouth water! Thanks for sharing. I'm going to try sauteeing the onions in cognac next time I make pate.
roamer is offline  
Mar 29th, 2012, 03:25 AM
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I'm telling you that that dish is divine. I'm going to try to make it, too.

BTW (major digression alert): I had a terrific result in replicating their famous kabocha squash/ricotta recipe at home. (Once I got over paying $7 for the squash at the Greenmarket, that is!) It's a good thing we can make these toasts at home since it is such a pain in the neck to get a reservation there.


http://www.itsallfare.com/2011/10/ma...s-roasted.html
ekscrunchy is offline  
Mar 29th, 2012, 08:53 AM
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Here's my mother's tried and true chopped liver recipe. Personally, I can't stand the stuff, but it's always a big hit when I make it:

Saute 4 sliced onions and 1# chicken livers in 1 stick margarine (or equivalent amount of schmaltz). Grind with 10 hard boiled eggs. Add salt & pepper to taste. I always have to make it when DH is around to taste, as I won't. Chill in a mold. We always serve it with the small (?2" square) pumpernickel bread.

Enjoy!
abram is offline  
Mar 29th, 2012, 12:40 PM
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ekscrunchy - thanks for finding that chicken-liver-pate-with toast recipe. I think it would be just like that mouth-watering picture. And also the kabocha squash recipe. I have half of a butternut squash in the refer; think I will try it with that.
abram - your mother's recipe is the way I've always made chopped liver, and we enjoy it, but I'm going to try the other one, too.
roamer is offline  
Mar 29th, 2012, 04:06 PM
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The pate with the toast is how I make it -- I like mine mousse-y. A friend trying to duplicate it, however, only had blackberry brandy on hand. Not recommended!

Problem with the traditional chicken liver recipes is that it calls for the liver to be broiled (dietary laws, not a method) until very well done, which always makes it a bit bitter for me in true Jewish deli cases.
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