It makes perfect sense that a wine bar named Heart serves liver. You might need an extra hanging around the newly-opened Mission District wine bar. This minimally decorated, but charming bar features bottles to boot, food done by Dogpatch geniuses, (and probably millionaires by now) Kitchenette and communal tables. The decor consists of whatever art is currently being showcased, and a wall of strategically placed wine bottles that lead the eye into the bar to a counter with a cash register where you order before sitting down. We order the Chopped Liver, chopped beef liver in chicken liver mousse served with schmaltz toasts and a tasty little egg salad made with parsley, olive oil and shallots. What arrives is a nicely plated loaf of what looks like påté, covered in aforementioned egg salsa. I also order a glass of the 2008 Muscato D’Asti, that is best described as a riesling soda. Fresh and fruity, it is listed as a desert wine but bartender Robbie, suggested it and if I know one thing its trust the man with a wine key. So the liver is palatable, virtually no “organ meat” taste. The crispy toast counters the mush that is all liver dishes. If kids grew up eating this well-spiced dish, liver and onions might not have such a bad rap. But, order it to share. I do not recommend trying to eat this plate alone, it is very rich. And, FYI, Heart serves their wine in mason jars. Stemware is available, but if you ask you’re totally “that guy” and no one likes him. <3
Wednesday, February 10, 2010
Heart De-livers
It makes perfect sense that a wine bar named Heart serves liver. You might need an extra hanging around the newly-opened Mission District wine bar. This minimally decorated, but charming bar features bottles to boot, food done by Dogpatch geniuses, (and probably millionaires by now) Kitchenette and communal tables. The decor consists of whatever art is currently being showcased, and a wall of strategically placed wine bottles that lead the eye into the bar to a counter with a cash register where you order before sitting down. We order the Chopped Liver, chopped beef liver in chicken liver mousse served with schmaltz toasts and a tasty little egg salad made with parsley, olive oil and shallots. What arrives is a nicely plated loaf of what looks like påté, covered in aforementioned egg salsa. I also order a glass of the 2008 Muscato D’Asti, that is best described as a riesling soda. Fresh and fruity, it is listed as a desert wine but bartender Robbie, suggested it and if I know one thing its trust the man with a wine key. So the liver is palatable, virtually no “organ meat” taste. The crispy toast counters the mush that is all liver dishes. If kids grew up eating this well-spiced dish, liver and onions might not have such a bad rap. But, order it to share. I do not recommend trying to eat this plate alone, it is very rich. And, FYI, Heart serves their wine in mason jars. Stemware is available, but if you ask you’re totally “that guy” and no one likes him. <3
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