T.W. Food's foie gras crème brûlée
We know “three makes a trend” but it only takes two restaurants that serve something as decadent as foie gras crème brûlée to make us take note. At La Voile, the perfectly creamy texture of the savory duck liver is offset with a sweet sheet of sugar glass ($14). And T.W. Food chef-owner Tim Wiechmann blends earthy foie gras with cream into a mousse, caramelizes the top layer of sugar till crisp and finishes with tart sliced apple for a triplet of flavor and textural contrasts ($13).
– Naomi Kooker