What goes with fig-anise toast and onion marmalade? Bet you never thought rabbit livers. Starting next week, Proper Gastropub will feature them in a new small-plate menu item conceived by Executive Chef Sean Magee and Sous Chef Chris Whitford.
"We had never eaten the livers before until doing braised rabbit for a winemaker dinner. The rabbit came with the giblets, which Chris and I didn't serve, but we sauteed them for ourselves and realized that they fit into the gastropub thing," says Magee.
The chefs sat down with Proper's lead bartender, Justin McIntyre, for a trial plating to explain how the offal is best consumed. (Tip: Keep a bottle of white wine handy.)
The livers hail from Broadleaf, a Los Angeles purveyor of exotic meats and Wagyu beef. They join a recently revised menu at the pub that includes roasted bone marrow, pork cheek lasagna, cocoa-dusted pig belly and several other standouts that defy downtown's steak, pasta and taco trod.
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