Chicken liver paté

"This dish has been on the menu from day one and embodies the mantra of the restaurant: simplicity and perfect execution. I have never had a better chicken liver terrine. The pâté is so creamy, light and heavenly. I'm sure these guys could fabricate this deliciousness in their sleep because they have made it so many times."

"By far, one of my favorite dishes at FIG. It’s flawless in preparation—rich in flavor with creamy, velvety textures—and served with house-made pickles, mustard and brioche. There’s always an option to sit at the bar or a communal table without a reservation, but come early—those options fill up, too. Also, be sure to try the bolognese and the ricotta gnocchi."

"It actually makes me upset how perfect this pate is. It is the most consistently delicious appetizer I have ever had. Even if you don’t like liver, I still recommend trying it. Chef Stanhope transforms this organ into a perfectly painted picture of what food can be."