7 Must-Try Signature Foie Gras Dishes in the Bay Area

Last call for Atelier Crenn's foie gras "log"

By Meesha Halm

When the imminent foie gras ban takes hold, more than a few restaurants’ signature dishes will be sailing off in the sunset along with it. Here are seven get-it-while-you-can foie gras dishes that you really must try before the end of the month.

Acquerello: People would riot if chef Suzette Gresham-Tognetti ever took her signature ridged foie gras pasta, scented with black truffles and Marsala sauce off the menu at Acquerello. It’s been on Aquerello’s menu since day one but its days are numbered. Available as part of the classic tasting menu (1722 Sacramento St.; ‪415-567-5432‬).


Ame Restaurant and Bar Terra: Hiro Sone’s rich, housemade ramen is not your college roommate's Top Ramen, and from now until the end of the month, he’ll guild the lily by adding seared foie gras and duck foie gras wontons to the bowls of broth ($24.80). The flavorful foie-full ramen will be available both in the dining room and in the bar/lounge of his Downtown restaurant Ame during lunch and dinner hours. The ramen will also be available at dinner time at his more casual Bar Terra up in St. Helena (Ame, 689 Mission St., 415-284-4040; Bar Terra, 1345 Railroad Ave., St. Helena, 707-963-8931).

Atelier Crenn: Leave it to Dominique Crenn to create a foie dish that doesn’t resemble the usual seared medallion but instead a “log.” Her signature foie gras “log” includes a shaved barklike pieces of smoked duck liver dabbled with vanilla, curried apple, shiso, opal basil, pickled enoki and sesame. You are definitely not going to try making this one at home (3127 Fillmore St., ‪415-440-0460‬).

Bank Cafe & Bar: Outspoken foie advocate Ken Frank’s foie gras duck burger ($24) has been a menu favorite at this casual sidekick to La Toque since since the cafe opened in The Westin Verasa Napa in 2008. To create it, Frank grinds chunks of duck confit, then mixes in foie gras, to achieve a decadently rich burger, that’s then topped with a caramelized onion chutney. The burger is available both at lunch and dinner (1314 McKinstry St., Napa, 707-257-5151).

Benu: Corey Lee’s signature foie gras xiao long bao - think soup dumpling only filled with the rich duck liver - served on a porcelain rendition of a tradition dim sum steam basket - has been tagged by many a Foodspotting fan. It’s only available as part of the tasting menu, though a different foie preparation is currently on the à la carte menu (22 Hawthorne St., ‪415-685-4860‬).
  
Keiko A Nob Hill: Chef owner Keiko Takahashi is relatively new to her tony Nob Hill digs but she’s been wowing diners with her signature pan-seared foie gras with espresso sauce since her days at El Paseo. It’s on the menu from now until the end of the month as part of her tasting menu (1250 Jones St., 415-829-7141).

La Folie: Roland Passot has been rocking his cold preparation of Hudson Valley foie torchon at La Folie for years. It’s currently on the dinner tasting menu, served with smoked apple barbecue-glazed squab, caramelized onion and strawberry compote, but budget diners can also gobble it up an à la carte version served with a plum compote ($18) at the next door La Folie Lounge until July 1 (2316 Polk St., 415-776-5577).