Man, oh, manischewitz I love me some chopped liver, and it’s something that only shows up in all its delicious glory once a year in these parts — at the Little Rock Jewish Food and Cultural Festival. It’s rich, earthy, and somehow creamy while still being kosher. Total alchemy.
Where you can’t get it in Central Arkansas is in a decent New York-style deli, mostly because we ain’t got one. This seems to me to be one of the biggest oversights in my part of the world — we’ve got decent sandwich shops, sure, but we don’t have an honest-to-Jehovah deli. It’s a shame.
Well, for Thanksgiving this past year, we trekked ourselves out to Colorado to spend the holiday with Jess’ brother and his wife, and one of the “must try” places that my brother-in-law took us was New York Deli News, and there, on the menu, I saw it: pastrami with chopped liver, available on pumpernickel. I may or may not have squealed like a little girl.
The sandwich was a monster, full of flavorful liver, salty pastrami, and all tucked between two slices of dark, rich bread. In the end, it was too much for me to finish, but I made a damn good try at it. The liver wasn’t too strong or gamy, and while the proportions of this sandwich were almost cartoonish, it was still one of the best sandwich experiences of my life. The rest of the family had equally as delicious of a time with their respective orders, and we all left the restaurant groaning and stuffed to the gills.
Liver might make you squeamish, but I say eat more of it. Eat it until you learn to love it. And if you get the chance, eat it with some pastrami at Denver’s best deli — because you sure can’t eat it in Little Rock. Happy Eating!