Loving Liver at Grill on the Alley

On April 19, The Grill on the Alley will launch a Liver Lover’s tasting menu through April 25th at all locations (Hollywood, Beverly Hills and Westlake). The restaurant has long since supported the head to tail tradition by featuring unique cuts of meat with numerous preparations and seasonings.  In honor of celebrating the whole beast, diners are welcome to order calf’s liver with bacon & onions or calf’s liver with bordelaise sauce - both will be paired with hearty wines. This is not a chef jumping on a bandwagon-trend here. According to chef John Sola, “Liver has been a signature dish of The Grill on the Alley for 26 years and with people starting to eat from mouth to hoof it just seems like the right time" (to launch this menu.) His reps even provided us with a liver loving fact sheet below. The special sticks part is particularly 'interesting.'

-Dispelling notions that calf’s liver is high in cholesterol and saturated fats, did you know that calf's liver is an exceptionally nutrient-dense food as it is an excellent source of vitamin B12, vitamin A, copper, folate, riboflavin, and selenium; a very good source of zinc, vitamin C, protein, niacin, and phosphorus; and a good source of vitamin B5, vitamin B6 and iron. Although calf's liver is also high in cholesterol and saturated fat, its concentration of so many beneficial nutrients makes it an extremely healthful food.

-Practically every cuisine has liver specialties. Some cultures place such a high value on liver that human hands can’t touch it. Special sticks must move it.

-The Li-Chi, a handbook of rituals published during China ’s Han era (202B.C. to 220A.D.), lists liver as one of the Eight Delicacies.

-Throughout most of recorded time humans have preferred liver over steak by a large margin, regarding it as a source of great strength and as providing almost magical curative powers.

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