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Liver

Liver A Little: Chefs That Heart Chicken Liver

After a recent trip to Bar Tartine to try Nick Balla's new menu, I've got liver on my mind. I blame his his duck leg cabbage roll inspired by a Northern Hungarian sauerkraut soup called kapusznica that his father used to make. The Eastern Europe-inspired menu addition buries strips of sous vide-cooked Sonoma Liberty duck liver in a pile of black trumpet mushrooms, dried cherries and homemade sauerkraut, all wrapped up in a tender cabbage leaf. It's a mess on the plate, but the sweet, sour and spicy flavors bewitch, bite after bite.

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