Eat Foie with Blood Orange at Jardiniere, Tournedos Rossini at Baker Street Bistro

Jardiniere_foie_gras.jpg
mhaithaca/Flickr
A foie gras terrine with toasted brioche and figs from Jardinière.
Counting down the days before July 1, when California's foie gras ban takes effect.

Here are two more excuses to eat foie gras this week:

On its à la carte dinner menu, Jardinière is offering a terrine of foie gras with blood orange, Riesling gelée, and hazelnuts ($23). The $120 chef's tasting menu currently posted online also includes loin of venison with chanterelles, wild nettles, and a foie gras crêpe. Or grab a cocktail in the Hayes Valley restaurant's lounge and order a terrine of foie gras with quince conserva and marcona almonds ($24) alongside.

Baker Street Bistro is expressing its Gallitude with an appetizer of pan-seared foie gras with apple compote and figs ($19.50); a salad topped with smoked duck breast, duck gizzard confit, pine nuts, and seared foie gras ($16.50); and a proper Tournedos Rossini ($29), a 19th-century classic from Antoine Careme that places a fat coin of seared foie gras atop pan-roasted beef tenderloin, and rings the beef with red-wine reduction sauce.
 
Follow us on Twitter: @sfoodie, and like us on Facebook.
Follow me at @JonKauffman.

Location Info

Venue

Map

Jardiniere

300 Grove, San Francisco, CA

Category: Restaurant

My Voice Nation Help
8 comments
Sort: Newest | Oldest
Yanlove
Yanlove

 Everyone knows that gilrs exceeding the height of 5'9'' are super cool and crazy s exy. Check on  this site : -- Tal l  loving'.℃ōm --   where many t all girls or guys like date on it.

Guest
Guest

Bistro Central Parc, which was opened by the former owner of Baker Street Bistro, also has the Tournedos Rossini.

Vocal
Vocal

Reveling in cruelty?  Have they no shame?  Plenty of other places for theater-goers to enjoy fine dining than these two.  And Jonathan Kauffman: really???

Andrew
Andrew

It's very disturbing how a few people, such as this author and a few chefs, appear to revel and take delight in the extreme and horrific cruelty these animals endure, and find it even more appealing since society has finally recognized that a ban is necessary to protect the animals from them.

Kristie
Kristie

Really Jonathan? Really SF Weekly? In an area so progressive, I'd expect better. That something tastes good is no excuse for causing unimaginable cruelty. I'm ashamed and embarrassed for you.

In 20 years, I think we'll all be looking back at this moment in history, and wondering how on earth we could have ever treated animals with such disrespect. We will all know who the people were who stood up against such reprehensible cruelty, and who defended to the last their right to eat something just because it tastes good. I know which side I want to be on.

KD24
KD24

Wow, really? Is this necessary? Foie gras is getting banned for a reason. People need to stop putting their morals aside for a fleeting taste.

Guest
Guest

How despicable that you're celebrating and encouraging people to consume foie gras.  I would think SF Weekly would be more enlightened and have a shred of ethics.  Do you have a clue as to how foie gras is produced? Last night, ABC-7's Dan Noyes aired a brilliant piece on  foie gras cruelty and showed footage of exactly what goes on in foie gras farms (http://abclocal.go.com/kgo/sto....  You obviously have no compassion for the ducks who have a 10" metal pipe jammed down their throat while 2 pounds of corn mush is pumped into their stomach several times a day until their liver grows to 10 times its normal size.  Does it bother you that you're eating a diseased liver of a tortured animal?  How do you live with yourself?  I look forward to July 1st when the production and sale of foie gras will be illegal.    

Now Trending

From the Vault

 

©2014 SF Weekly, LP, All rights reserved.
Loading...