Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Monday, February 26. 2018

Free ad for Becco (in NYC)


Northern Italian menu on restaurant row. The Fegato alla Veneziana (Calve's Liver, Venetian-style) was the best I've ever had. Everybody with us agreed.  The Vitello tonnato (Veal with Tuna Sauce) was also delicious. Not quite as good as Mrs. BD makes, but very tasty and delicate.


They do have a popular pasta-tasting menu item but when we do fine Italian, we usually don't bother with pasta. Who needs it, with so many other tastier, less-filling things?


We recommend the cheerful place. It's just a few steps from Barbetta  (Since 1906) which is equally good but more formal, hushed, less fun (and more expensive).


Posted by Bird Dog in Food and Drink at 15:12 | Comments (2) | Trackbacks (0)

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Calf liver sauteed with onions is one of my absolute favorites. Very difficult to find on restaurant menus, esp. in health conscious coastal California. Best with one-inch+ slabs so center remains reddish and tender. I have to specially order it from a specialty butcher. -- In Venice, I ate dinner every night where it was served, and for less than 10-dollars.
#1 Bruce Kesler on 2018-02-26 17:02 (Reply)
Good to hear that. Yes, calf or chicken liver with balsamic sauce is classic for the Veneto. A little fried polenta on the side is good.
#1.1 BD on 2018-02-26 17:25 (Reply)

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