Offal Good: Chicken Liver Mousse at LloydMartin

lloydmartin-liver-mousse-640-2011It’s been nearly a year since first introducing LloydMartin here, and then later listing the restaurant as one of my new favorites for 2012. Since then, LloydMartin has received numerous other accolades from area publications, and the crowds continue to come to the quaint dining room with quaint dishware in the Queen Anne neighborhood.

I remain impressed with the quality of the food. As an example, I recently ate the chicken liver mousse from the starter section of the ever-changing menu. Soon, a precious plate appeared containing a petite canning jar of the mousse, along with cornichons, apricot mostarda, Dijon mustard, and a side of bread.

I almost scoffed at the size of the jar, wondering whether it was worth the $8 charge. But it’s always best to taste before judging. The rich mousse, made richer with duck fat preserve, was incredibly creamy and smooth, bringing incredibly sensual pleasure. While I enjoyed the mostarda and mustard as complimentary condiments when spreading the mousse on the bread slices, I could have simply spooned the mousse to my mouth from the jar. In fact, I did.

“Eat your liver,” some parents admonish their children. No problem for me. If I were a baby today, I’d be insisting on LloydMartin’s jars of liver mousse as my baby food.

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