The 10 Best Foie Gras Dishes in New York City

Foie gras presents both a moral quandary, for the way it's produced, and an image problem, as a decadent treat for the well-heeled. But for Chowhounds who've navigated past those obstacles, the difficulty's in deciding how to order it: Hot or cold? With fruit, nuts, or cured pork? In a torchon, a terrine, or even a doughnut? Here's an alphabetical list of New York restaurants that serve foie in a surprising variety of ways.

1. ACME
9 Great Jones Street (near Lafayette Street), Manhattan
212-203-2121

Raw foie gras is shaved and arrayed with langoustine, white walnuts, and burnt lemon in a novel New Nordic reworking.

2. ANNISA
13 Barrow Street (between W. Fourth Street and Seventh Avenue S.), Manhattan
212-741-6699

Chef Anita Lo's signature soup dumplings combine gingery broth, crisp jicama, and a topping of rich seared foie gras.

3. CASA MONO
52 Irving Place (near E. 17th Street), Manhattan
212-253-2773

Onion five ways (leek, green, white, cipollini, pickled red) and a sweet-sour balsamic sauce make a happy match for lightly seared foie.

4. DO OR DINE
1108 Bedford Avenue (between Lexington Avenue and Quincy Street), Brooklyn
718-684-2290

A kitchen that takes chances works foie gras into a sugar-dusted doughnut with a squeeze of fruit jam. D'oh—it actually works!

5. MOMOFUKU KO
163 First Avenue (at E. 10th Street), Manhattan
212-500-0831

Foie gras is wholly reimagined—frozen and grated over lychee, pine nut brittle, and Riesling gelée—in an irreplaceable fixture on Ko's otherwise ever-changing tasting menu.

6. MORIMOTO
88 10th Avenue (between W. 15th and 16th streets), Manhattan
212-989-8883

An Iron Chef's orgy of opulent ingredients—foie gras plus oysters plus uni—is a briny, earthy indulgence.

7. PARADOU
8 Little W. 12th Street (at Ninth Avenue), Manhattan
212-463-8345

Too much of a good thing? Impossible, say fans of the Carte des Foie Gras, a platter of up to five preparations: brûléed, en terrine, as a custard, cured like gravlax, and cooked mi-cuit in a torchon.

8. PUBLIC
210 Elizabeth Street (between Prince and Spring streets), Manhattan
212-343-7011

Foie's a side ingredient, but a memorable one, in a brunch favorite of blood pudding waffles with foie gras butter and red wine–poached pears (pictured).

9. SALT & FAT
41-16 Queens Boulevard (between 41st and 42nd streets), Sunnyside, Queens
718-433-3702

Foie gras gets a sweet and vaguely tropical spin, shaved with cinnamon and mandarin orange and topped with caramelized bacon brittle.

10. TRAIF
229 S. Fourth Street (between Roebling and Havemeyer streets), Brooklyn
347-844-9578

Seared foie with ham chips, egg, maple, fingerlings, and a sweet, hot sauce could be a breakfast of champions—if only Traif opened in the morning.

Photo of Public’s black pudding waffles with foie gras butter by Flickr member cherrylet under Creative Commons


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