Liver Lovers, where do you go for it?
Liver Lovers, where do you go for it?
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Post #31 - March 4th, 2015, 10:37 pmPuckjam wrote:I don't get why anyone would hate G&G. Am I missing something?
I don't hate it, but I've had mediocre steaks there a couple of times. That was a while ago, though. This thread is making me hanker to go back, especially to try something in the lamb or veal family, as per JeffB.Pithy quote here.
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Post #32 - March 5th, 2015, 10:42 amI know it is not Liver and Onions but I do love the chopped liver at Romanian Kosher Sausage - house made and it is great -
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Post #33 - March 5th, 2015, 11:26 amsundevilpeg wrote:I don't get why anyone would hate G&G. Am I missing something?
Speaking for the current querant Local597, Gene & Georgetti isn't anywhere near Naperville.
Thanks. I sort of figured mention of G&G's liver belonged in the liver thread, for future generations of liver lovers.
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Post #34 - March 5th, 2015, 10:28 pmPuckjam wrote:I don't get why anyone would hate G&G. Am I missing something?
They treat customers differently. If you're in with someone or a regular customer you'll always be seated downstairs. If you're just an average joe you more than likely will be seated upstairs.
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Post #35 - March 5th, 2015, 11:10 pmArtie wrote:If you're just an average joe you more than likely will be seated upstairs.
And if you complain - badda bing!fine words butter no parsnips
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Post #36 - March 6th, 2015, 1:47 pmFunny. You'd think that most complaints would be about the afterthought Ital-American stuff (which used to be comically expensive but nowadays looks pretty ordinary, price-wise) or the "tired decor" (loved that there was a pay phone on the wall until quite recently!). Those come up plenty, but the thing that really seems to piss people off is this 70-year old restaurant's fawning over its loyal customers.
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Post #37 - March 7th, 2015, 12:05 amJeffB wrote:Wow. I just assumed someone would chime in and mention Gene & Georgetti here. Even if you otherwise hate the place, any liver lover should be more than happy with the G&G offering. At G&G I find the lamb and veal (including calves liver) to stand out. I think they used to use Chiapetti, a great local supplier of midwestern lamb and veal that tastes like something (in contrast to the sometimes insipid NZ and CO lamb, for example). Not sure about these days. Long ago some LTHers had an epic lunch with the late, great Hungry Rabbi in the G&G bar. Rebbe's brother, a gourmond in his own right, flew in from Paris, a place that knows its liver. He declared it one of his favorite liver meals ever. Your milage may vary, but the liver at G&G is taken seriously.
10 years ago this April, in fact. Might be time to get the boys back together......
http://www.lthforum.com/bb/viewtopic.php?t=743& (scroll down for a picture of the very liver being discussed).
IIRC that was rated a 3 hooker lunch (you had to be there).Objects in mirror appear to be losing.
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Post #38 - March 7th, 2015, 8:56 amGood memory!
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Post #39 - March 7th, 2015, 9:48 amFawning over loyal customers is an art form and fun to watch. Go to most any local pub and witness the same in various forms. It is also very good business. One time stiffs should expect courteous and good service, but let's face it, loyal customers pay the bills.
