"The Turks have a way with calf’s liver. They cut the organ into small cubes, dust them with flour and spices, then saute them, resulting in a mellow treat with a very liver-y flavor. Seaside is a Staten Island restaurant not far from the Verrazano-Narrows Bridge, and also a stone’s throw from South Beach. Calf’s liver is available in then combo app platter, shown here, but also in a single serving." - Robert Sietsema
Eater
.png?w=88&q=75&f=webp)
