Restaurants ready recipes featuring foie gras
Fat duck livers are turning up on menus all over town, now that the foie gras ban is history. The liver becomes legal June 11, although some eateries won't wait. Among the many ways Chicago restaurants will be serving foie gras include:
Bin 36, 339 N. Dearborn St., (312) 755-9463: Foie gras mousse with house-made five-spice doughnuts, ice wine vinegar gelee, huckleberries and hazelnut praline; $16.
Cafe Matou, 1846 N. Milwaukee Ave., (773) 384-8911: Daily changing preparations such as foie gras terrine with watercress, dried Michigan cherries, walnut oil and muscat vinegar; $14.
copperblue, 580 E. Illinois St., (312) 527-1200: "Freedom of Choice" foie gras terrine with local rhubarb-grains of paradise preserves, crispy organic Berkshire pork belly and grilled country bread; $16.
Custom House, 500 S. Dearborn St., (312) 523-0200: Foie gras creme brulee with toasted macadamia nuts and rhubarb preserves; $15.
Cyrano's Bistrot, 546 N. Wells, (312) 467-0546: Duo of seared foie gras and chilled terrine with porcini mashed potatoes and balsamic syrup; $20.
David Burke's Primehouse, 616 N. Rush St., (312) 660-6000: Seared foie gras with hazelnut-cornflake-crusted French toast and strawberry-rhubarb compote; $18.
L2O, Belden-Stratford Hotel, 2300 Lincoln Park West, (773) 868-0002: Ainami with mizu, foie gras and vanilla salt; $50.
Mercat a la Planxa, 638 N. Michigan Ave., (847) 533-0978: Planxa-seared foie gras with Pedro Ximenez-glazed spring garlic and star anise-rhubarb jam, on toasted brioche; $23.
mk, 868 N. Franklin St., (312) 482-9179: Foie gras rolled au torchon with parsnip puree, strawberry compote, pistachio and grilled bread; $25.
Naha, 500 N. Clark St., (312) 321-6242: Foie gras with a "tarte tatin" of pineapple and fennel, anise seed, lavender and honey vinegar; $24.
NoMi, Park Hyatt, 800 N. Michigan Ave., (312) 239-4030: Burgundy truffle and foie gras creme brulee with caramelized hazelnuts and petite herbs; $19.
Powerhouse Restaurant & Bar, 215 N. Clinton St., (312) 928-0800: Seared foie gras over pan-roasted breasts and confit legs of squab with asparagus, radish and rhubarb-verjus puree; $32.
Sixteen, Trump International Hotel & Tower, 401 N. Wabash Ave., (312) 588-8030: Foie gras with banyuls, cherry compote and pomme souffle; $28.
Tru, 676 N. Saint Clair St., (312) 202-0001: Whole lobe of foie gras, fig-leafed wrapped, serving 4 to 8; $145.
Leah A. Zeldes