Liver let die? LA restaurants bid adieu to foie gras

Foie Gras

By Nikodem Nijaki via Wikimedia Commons

Foie Gras

On July 1st, California will become the first state to ban foie gras. Despite calls from some of the state's finest chefs to reverse the ban, the fatty duck and goose liver delicacy - made by force-feeding the birds to enlarge their livers - appears to be headed to the black market.

A number of high-end LA restaurants are commemorating foie gras' final days in the sun by offering some spectacular tasting menus this month. Petrossian in West Hollywood is serving a "Farewell to Foie Gras" dinner every night this month. The five-course meal showcases foie gras poached, seared, stuffed in ravioli, and even infused into ice cream. N/Naka in West LA is offering a $180 dollar, seven-course menu that marries foie gras with sushi and other Japanese fare. Gastropub Beer Belly in Koreatown is saluting foie gras with a dish called the "The Protestor" - eggs benedict with a foie gras hollandaise and duck confit - available only on its Sunday brunch menu this month.

Of course, don't forget the foie gras staples at popular LA restaurants like ink and Animal. The chefs behind those two restaurants, Michael Voltaggio (ink) and Vinny Dotolo and Jon Shook (Animal) have been lobbying with a group called C.H.E.F.S. - the Coalition for Humane and Ethical Farming Standards - to overturn the ban, but it looks like their bid will fall short. So if you're craving some foie gras, or if you want to try it for the first time, this might be your last chance.

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