Although the city has repealed its foie gras ban, it isn't legal to serve the revered goose liver until June 11th. But many Windy City chefs aren't willing to wait.
It's back on the menu at Naha, where Carrie Nahabedian does a whole-roasted squab with foie gras, Medjool dates, glazed French radishes, crisp potato cake and rose petal marmalade ($35). Park Grill sautées Hudson Valley foie gras and serves it on ginger French toast with peach compote ($14). Foie gras crème brûlée has returned to the appetizer menu at NoMI ($19). And Blackbird cooks up Grimaud Farms Muscovy duck breast with roasted foie gras and white asparagus ($36). Chef de cuisine Michael Sheerin says, "The foie gras is cooked in milk, frozen, then fried golden-brown and slow-cooked medium-rare."
Michael Tsonton (copperblue) offers a wordy "Freedom of Choice Foie Gras Terrine Thank you Mayor Daley & Alderman Tunney" with housemade local rhubarb preserves, crispy organic Berkshire pork belly and grilled country bread ($16). Bruce Sherman at North Pond serves sautéed duck liver with ancho French toast, orange muscat, early cherries, glazed baby leeks and granola ($18). Chaise Lounge chef Cary Taylor offers seared foie gras as a $14 supplement to any item on the menu – he recommends adding it to the diver scallops or to the rack of lamb.
You'll have to wait for the official June 11th lift to sample Didier Durand's (Cyrano's Bistrot) chilled terrine of pan-seared foie gras and artichokes served with porcini-mashed potatoes, grilled asparagus and orange sauce ($19.95). And Doug Sohn (Hot Doug's), who got burned with a citation, also isn't taking any chances.
– Alice Van Housen