After 12 years of living on e. 10th St. I finally made it to Il Cantinori. They were out of a couple of my entree choices, so I settled on the Calves Liver prepared in browned butter & sage . It was a large piece, about a 1/4 inch thick. The liver was seared and it just picked up some great flavors. There were crisp little pieces of sage placed on top of the liver. It was served with perfect, fresh stringbeans. It was delicious! The other parts of the meal were also good, but this was really worth writing about.