100 Favorite Dishes, No. 65: Chicken Liver Pâté at the Old Monk

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. There are few things in life better than a great p�âté. Rich and velvety with that beautiful metallic...

By Beth Rankin

July 8, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

There are few things in life better than a great p�âté. Rich and velvety with that beautiful metallic tinge from the liver, p�âté is one of those indulgences that never gets old — and since liver meat is generally pretty cheap, it tends to be an affordable indulgence, and a nutrient-dense one at that.

It's also a great bar snack, one that's easily shared and goes oh, so well with a nice pilsner or light German beer. Not many places do bar snacks as well as the Old Monk, which has a menu filled with soft-baked pretzels and cheese and charcuterie boards. One of our favorite snacks on this menu: the Old Monk's $6.50 p�âté, made with chicken liver, cognac and herbs and served with crostini and cornichons. The briny bite of the cornichons gives a nice respite from the rich p�âté, and as you oscillate back and forth between your beer and a crostini slathered in glorious p�âté, you may want to eat quick — once your table gets a taste of this p�âté, it won't last long.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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