It has been 19 days, 19 hours, and 10 minutes since I first tried the Buffalo chicken livers at Scholar, the new(ish) Italian(ish) restaurant on Northeast Broadway. A friend had a pork shoulder dish there he loved days before, and hoped to explore more of the menu on another visit. “Do you eat chicken liver?” he asked in a text. My answer is generally yes — though, when I’m seeking them out, it’s usually in a mousse context, or maybe in a larb. He sent a screenshot of the menu: “Buffalo chicken livers: Crispy livers, Buffalo sauce, Rogue smoked bleu cheese, heirloom polenta, pickled celery.”
It’s clear this
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