Where to Eat Foie Gras This Week: Campton Place and Prospect

plain_lobe_foie_gras.jpg
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Just look at all the things you can do with foie.
Counting down the meals before July 1, when California's foie gras ban takes effect.

While Wolfgang Puck is urging restaurants to get used to the forthcoming ban on foie gras, San Francisco chefs are taking this time to honor the foie:

At Campton Place Restaurant, Srijith Gopinathan is serving foie gras au torchon with berry chutney at the bar ($19), and then in two foie dishes on his dinner menu: For an appetizer, he's preparing variations -- how many? we don't know -- of foie gras with Concord grape jus, cocoa nibs, and wild arugula ($24). And for those diners who need two courses of duck liver to feel as if they've truly eaten, there's an entree of Liberty Farms duck breast with fuyu persimmons, purple chanterelles, and foie gras ($36).

At Prospect, chef Pamela Mazzola is plating up a foie gras au torchon with citrus marmalade, Rutherglen muscat gelée, and pink peppercorns, as well as a few slices of toasted multigrain bread to spread it on ($12). She, too, is adding foie gras to a duck entree, matching up Liberty Farms duck with a foie gras sauce and embellishing the plate with smoked oats, baby leeks, a rhubarb-fennel relish, and caramelized rhubarb glaze ($29). If you've just stopped in at Prospect's bar for a cocktail, you can order up a plate of crostini with duck liver, foie gras, and bacon pate for $7.

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Location Info

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Prospect

300 Spear, San Francisco, CA

Category: Restaurant

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Dana Portnoy
Dana Portnoy

You can take Campton Place Restaurant off your list of restaurants serving cruel foie gras.  They emailed me today confirming that they would no longer be serving this cruel product.  Their message:

"On behalf of Campton Place Restaurant, I would like to share the following information.As the California Foie Gras Ban does not go into effect until July 1, 2012, many Bay Area chefs as well as those in other regions of California have created menus  to allow their patrons to say farewell to this much-debated ingredient.However, in recognition of the deeply held concerns of San Francisco ban proponents, Campton Place Restaurant has removed foie gras from its restaurant and bar menus as of Monday, March 5, 2012.Thank you for encouraging us to take preemptive action."

Please learn the facts about foie gras at www.stopforcefeeding.com and stop promoting this product of animal torture.

burntonignorance
burntonignorance

“It's hard to say where this is going, but we're not giving in. Right now, I think it's inevitable that somebody's going to get hurt.” - Bryan Pease

Caldwell
Caldwell

He thinks that they're not being tortured.  And, of course, that they taste good.

By the way, the awfulness of your soul is showing.  Might want to check that out.

burntonignorance
burntonignorance

Here is here his awful soul really shines:

In September 2005 Pease pleaded "no contest" to assault in a case involving use of a stun gun during a 2004 protest in La Jolla, California. Pease attempted to shock a man at least twice during the protest. After the City Council removed ropes that had blocked a public beach frequented by seals, Pease and others made their own boundary ropes in an attempt to force beachgoers to abandon the sand. On one occasion, Pease used a stun gun on the individual during an altercation.

http://activistcash.com/biogra...

Bryan Pease
Bryan Pease

Did Jon Kauffman get picked on in high school? Does he have a small penis? What does this loser have against ducks that he thinks they should be tortured for his fat ass?

Alan Scherstuhl
Alan Scherstuhl

Like all great leaders throughout history, Bryan Pease knows that the way to win people to a moral cause is to act like a total flaming asshole.

Duckduck
Duckduck

Don't dignify him. I'm in favor of the ban but guys like this make animal rights people look like teabaggers. Were better than bryan.

CAHumanandAnimalRights
CAHumanandAnimalRights

No!! I disagree with you "Duckduck"!!   You may be in favor of the ban, but the way u posted this reply makes u seem almost "Invisible"  I wont have a paid a second look to ur post had it not have been under Mr. Pease's original post.  I Love the way Mr. Pease posted his view.. because it actually gives his post meaning and attention which makes people aware of the Big Picture, which is that this is an Inhumane way of preparing this dish for people who love "Fat"..  And i can bet my soul on it that those who consume Foie Gras probably love the taste but have absolutely no idea about the horrific way it is brought up !!!   and without them knowing the Truth, they will continue coming back and re-ordering more..   Once they learn how it is obtained, we'll see how many give this dish a second try.  I say, You go Bryan Pease!!!  At least ur post makes people aware of the situation. True animal activists do whatever they can to make the public aware, if someone isnt able to do that, then you're not one who will be making a change/difference. Thats just the bottom line to this!

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