14 Days Left: Where To Find The Last, Craziest Bites of Foie Gras Before The Ban
Like sands through the hourglass, the foies of our lives are slipping away. There are just fourteen days of foie for all left before the statewide ban on production and sale of the controversial liver takes place, and chefs are losing their minds coming up with the most ridiculous -- and ridiculously delicious -- ways to say goodbye.
Tamara Palmer Chaya Brasserie's foie gras beignet in cinnamon-port wine reduction.
With so many restaurants hosting final foie gras blowouts, it can be difficult to decide where to take your last bite, so please allow us to make some fashion mag-inspired recommendations on where to go:
If you want to drink foie gras: The bar at Alexander's Steakhouse is mixing up a cocktail called Daffy's Slur with foie gras infused vodka, hazelnut liqueur charged by nitrous oxide, strawberry balsamic gastrique, green chartreuse, muddled Thai basil and sparkling wine; it's available until July 1.
Fifth Floor is featuring a five-course foie gras tasting menu ($120) for the month, or you can just sidle up to the bar in the lounge and ask for a Wild Goose Chase: Armagnac, lemon juice, honey syrup and sparkling wine, served with a rim of foie gras powder and garnished with a foie gras stuffed prune.
Tamara Palmer Bisou's duck leg confit topped with foie gras.
If you want a full foie gras meal: Txoko has extended its popular weekly four-course foie gras dinners ($55) to Tuesdays and Thursdays through the end of the month. The dishes change from week to week but recent highlights have included such creations as grilled Delta asparagus with Foiellandaise sauce, "liver and onions" with foie cooked on a plancha, and foie gras ice cream with prunes in syrup.
Chaya Brasserie hosts an "Au Revoir Foie Gras: Duck and Foie Gras Food Fair" today (June 18) through June 30 with seven a la carte options ($15-46). The selections vary from wild (foie gras nigiri with wasabi) to traditional (Oakwood grilled American Wagyu beef Zabuton with seared foie), but chef Yuko Kajino's favorite creation is a sinful foie gras beignet with cinnamon-port wine reduction.
If you want to put foie on top of anything on the menu: Bisou will add a piece of seared foie to anything on the menu for just five bucks, so the crazy combo is up to you, whether that means topping lamb sirloin, skate wing, a burger, French fries, or anything else you see. The restaurant is also planning a three-course "Farewell to Foie Gras" tasting menu ($75) on June 28. Similarly, Chaya Brasserie currently has "a dollop" of foie as a potential add-on to any dish for $8.
If you want foie gras for dessert: After an unexpected delay, Craftsman and Wolves opens in the Mission this week, and you can make a beeline to the chocolate/toffee/foie cake that's aptly named Devil Inside. And since you'll be in the hood, the only responsible move would be to follow that up by stockpiling some ginger snap and foie gras ice cream sandwiches from Humphry Slocombe to get through the long months ahead.