With Square Peg successfully launched, it seems as if Chef Matt Levin is finally getting around to pushing the his kitchen’s output into uncharted territory. Sure the breakfast poutine (served all day) and cheesesteak pot pie are total fat dude fodder, but his latest creation is more along the lines of what the eating public has collectively come to expect from the guy who gave us such mind-blowing dishes as Tasty Kake sliders and waffle-fried chicken. Tonight he will debut what he’s calling his Foie Gras Double Down. It’s partly inspired by Montreal restaurateur Martin Picard’s Sugar Shack, where he had planned to spend some time this spring before signing on to Square Peg. “With Sugar Shack’s season coming to an end,” Levin told Grub. “I wanted to do something that was a little bit different, and served as kind of like an ode to Montreal.”
And the beautifully decadent mess he came up with is lobe of sauteed foie gras that along with applewood-smoked bacon, gruyere cheese and maple syrup, is tucked between two boneless chicken cutlets coated in a breading that’s heavily seasoned with fresh sage and thyme and fried crisp. It’s served alongside a creamer filled with foie gras gravy.
