Recently, there was a spirited--even bitter debate in the pages of the New York Observer and New York Magazine between Ron Rosenbaum and Gael Greene. The subject? Who makes the best chopped liver in New York.
Rosenbaum is a strident advocate of Barney Greengrass--while Greene--inexplicably, I think--supports the yellowish, undistinguished paste at Zabars. I'm wondering how chowhound posters come down on this issue. I have to go with Rosenbaum and Barney Greengrass--though Fine and Shapiro, and the 2nd Ave. Deli both make excellent product. Any thoughts?