We’re not especially ashamed to admit that we really, really, really like foie gras. It’s insanely delicious and we’re inclined to believe that there is a humane method of production. We realize that not everyone agrees with us (and we’re bracing for the hate mail) and we’re very grateful that Boston hasn’t banned the tasty substance like Chicago has. Given the current craze for food legislation, however, we’re a bit paranoid that it’s only a matter of time before we’ll need to trade in our foie for faux (indeed, a bill proposing a statewide ban made it to the Senate in 2006). All we’re saying is that if you’re fond of foie gras, it’s probably not a terrible idea to get it while the getting’s good. Below, five of your best options.
•Lydia Shire has a way with foie gras. The Locke-Ober menu’s current option involves white pepper foie gras torched with grappa and served on a savory bitter almond croissant. The flavor combinations are absolutely out of this world and who doesn’t love a flaming hors d’oeuvre?
•The foie gras at Clio was the subject of our inaugural (and only) LOLChefs post. We joke around, but the greatness of the foie gras app is no laughing matter: lacquered liver with rhubarb, strawberry jam and lavender.
•You know what we love even more than foie gras? Brioche. We’re glad that the two are so often combined and pleased as punch that Bravo does the combination so well. The foie is served as a roulade and accompanied by peach truffle chutney and port reduction in addition to the brioche.
•We categorically approve of the semi-recent trend of foie gras “sushi.” Fugakyu does an especially nice version featuring pan fried foie served with daikon radish (the heat of which brilliantly cuts the fatty richness of the liver), scallion, sesame, and ponzu sauce.
•Upstart T.W. Food ups the ante by offering two foie gras dishes: a creme brulee of foie gras, and seared foie with rutabega puree, blood orange, and candied hazelnut. Really, since it’s so hard to choose you should probably just order both.