Ted Habiger, Part Two: chicken liver love, fish guilt and pig on the brain
At Room 39, it’s not just about bringing the farm to the table; it’s also about teaching those seated around the table about all the things they can eat on the farm. Chef and co-owner Ted Habiger looks to push the boundaries of diners’ palates, whenever possible.
“Our chicken livers came on the menu when I asked Campo Lindo if they had any extra livers. People are not as familiar with them. It takes a bit of time to make them right, but that’s when people freak out and discover they love them. Today, chicken livers are one of our most popular items,” Habiger says.
Yesterday, he talked about why New York City can’t compare with Kansas City, and tomorrow he’ll share a few of his favorite recent wine finds.