Foie gras is once again legal in California! In solidarity with the overturning of that West Coast ban, and because the richness of the fatty liver is so perfect for winter weather, here are 25 amazing foie gras dishes to eat right now in Philly.
See how foie gets treated by Asian flavors with this appetizer at the Washington Square sushi house. Asian pear contrasts with sweetness, sake Meyer lemon contributes bite and sansho pepper adds spice ($26).
Order a dry saison to complement chef Ian Branning’s rich mousse at the Logan Square outpost of this beer bar, where the foie sits smooth and fluffy beneath a layer of apple cider gelée and a dab of Pommery mustard ($16).
Housemade candy wrapper pasta surrounds a foie and squash stuffing at this Vetri Italian on North Broad, where chef de cuisine Brad Daniels dresses it with almonds and spiced raisins ($20).
Pierre Calmels’ foie two ways is one of the most famous dishes at his petite Bella Vista BYO, and right now features seared liver with sautéed mango alongside a large ramekin of foie gras custard ($20).
Since his Rittenhouse bistro is built on classic French dishes, it makes sense Calmels also serves foie here, this time chilled and paired with spicy Sichuan peppercorn and pickled persimmon ($18).
There’s a classic torchon on offer at this Fairmount tavern, but more interesting are these dumplings, stuffed with foie mousse, topped with crispy Vidalia onions and served with a side of violet mustard ($13). Also note you can add foie gras to your burger for just $5 extra.
Hudson Valley is one of the most respected foie producers in the country, and at Aimee Olexy’s Washington Square restaurant, its product is made into a ganache served with Concord grape preserves, ripe pears, sunchoke chips and warm brioche ($17).
Before you dig into your main meat at Stephen Starr’s fancy Rittenhouse steakhouse, start with a slice of creamy liver, roasted and served with quince terrine, mustard greens and sherry sauce ($25).
Jason Cichonski whips foie with Fernet Branca and turns it into an incredibly ethereal mousse at his Queen Village lounge, where he serves it with smoked raisins and gingerbread crumbles ($15).
At Peter Woolsey’s cozy French dining room on the edge of Bella Vista and Queen Village, the foie terrine is served with marinated grapes and verjus gelée, then dusted with toasted almonds and accompanied by brioche and frisée lettuce ($18).
At his new brasserie on Columbus Boulevard, Peter Woolsey allowed his chef de cuisine, Nich Bazik, to take a less classical approach to foie, where the liver is seared and given a spice bread crust, then served with cooked apples, vinegar jus and watercress purée ($17).
Christopher Kearse dresses the acclaimed Hudson Valley foie and rabbit terrine at his East Passyunk BYO with kumquats, crushed pecan pistou and green apples ($16).
Foie gras doesn’t get top billing in this dish at Eli Kulp’s Old City cafe, but the nutmeg-dusted, whipped mousse beneath the shrimp is reason you’ll be scraping the bottom of this jar with the shrimp toast served atop it ($9.50).
Foie gets into an open-faced sandwich situation at this BYO brasserie in Fishtown, where the liver is spread across a slice of grilled baguette with fig jam and sprinkled with sea salt. The no-tipping policy supposedly means prices are slightly higher here, but this one seems like a steal ($13).
The foie at Lee Styer’s East Passyunk French dining room is one of the most loved in Philadelphia, and he’s currently serving it with Asian pear, pecans and maple cream cheese ($18; at top of post).
This week’s tasting menu at the Rittenhouse BYO brings five courses of foie gras for $55, but you can also find it on the regular menu alongside duck rillettes and black cherry compote ($16).
A slice of pear terrine accompanies the seared foie at this Stephen Starr brasserie on Rittenhouse Square, along with pickled celery, and walnuts are shaved over the top ($21).
A layer of sweet and spicy pear-ginger marmalade coats the delectable jar of whipped foie mousse served by Townsend Wentz at his French bistro on East Passyunk ($18).
This modern French BYO in Northern Liberties sprinkles toasted oat streusel over the liver, then serves it with morello cherry gastrique, pistachio cream and cocoa marshmallow brûlée ($19).
One of the best-selling dishes at Nicholas Elmi’s super-hot East Passyunk BYO is this seared liver, served with quince, shaved pecan and brioche ($23).
Chef Thomas Harkins whips foie together with chicken liver for an appetizer at this restaurant in the ground floor of Market Street’s Loews hotel, then serves it with “boozy cherries” and brioche toast. Price is right too ($10).
In Northern Liberties, this husband-and-wife-run French BYO pairs the seared foie with sweet caramelized onion and sharp cranberry compote ($18).
Chunks of duck and foie gras are pressed together with pistachio to form a terrine at this English pub in Rittenhouse, where slices are served with a shallot-pear chutney ($14).
A slice of seared foie rests atop the infamous gigantic burger at Jose Garces’ American whiskey bar in Rittenhouse, along with glazed cipollini onions, applewood bacon and Rogue blue cheese ($26).
Topped with rose petals, Kevin Sbraga’s signature soup at his Avenue of the Arts restaurant was so popular that it now comes as the first course to every meal ($55 prix fixe with four additional courses).