Fresh calf liverNot too many people know about Canlis’ liver list, mainly because Canlis (2576 Aurora Ave. N., 283-3313) doesn’t promote it. So, for the (many) uninitiated, the Canlis family started the list in the early ’90s after taking liver off their menu. Now, whenever they get a fresh calf’s liver in (local farmers give them a heads-up), they call the 30 or so members of their Liver List for a one-night-only dining experience.”A good calf’s liver is hard to get because most of them come frozen,” Mark Canlis explains. “We get them fresh from farmers and prepare them simply on the grill.”Still, Mark admits he doesn’t like the stuff, but says, “It’s fun for us. It’s a great throwback for [the liver list]. It doesn’t belong on our menu anymore, but I’m happy to cook it for whoever wants it.”We’re not sure how exactly one gets on the list, but we’re told calling the restaurant and asking really nicely is a good first step.