Foie Gras with nashi pear and eel sauce "gunkans" are on Sushi Samba rio's current menu. (Photo: Sushi Samba rio)
It's like foie gras is new again.
I've stumbled across a few restaurants gleefully using the fatty duck or goose liver delicacy—which was banned in Chicago 2006 through May 2008—in dishes we eat on the regular.
Earlier this year, Serious Eats sought out Chicago's most superior spuds and indulged in the Foie Gras Fries at Big and Little's. Lincoln Park brunch/lunch newcomer 2 Sparrows has a Foie Gras Pop Tart on its menu. It tastes just like the one you remember as a child, but the flavors are all grown up with the foie gras complemented by cherry compote.
2 Sparrow's Foie Gras Pop Tart. (Photo via Freddy Love)
Tavern at the Park offers the decadent The Millennium Burger, a juicy steak burger stacked with duck confit, foie gras terrine, crispy Applewood smoked bacon, Emmenthal cheese and organic greens. At Lincoln Park's Butcher & the Burger, diners are encouraged to top off their burgers with Hudson Valley sautéed foie gras and other unconventional ingredients.
And Sushi Samba rio's new Executive Chef Fernando Navas just introduced the battleship-shaped Gunkan sushi rolls to the menu. With them, he's incorporating rare and unique ingredients, such as foie gras with nashi pear and eel sauce.
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