Liver is prized for its ultra-creamy and buttery texture and varies drastically depending on what animal it comes from. If you’re new to liver and have the budget, splurge on foie gras, liver from an overfed duck or goose. If not, opt for a chicken liver, either chopped or in a mousse, then feel free to move up to calf’s liver, usually served with lots of buttery onions and bacon. How bad can that be?
Order: Chopped (chicken) liver
Tastes similar to: A creamy mix of lentils, walnuts, eggs, and onions. Just try it. You’ll love it.