You have five and a half months left to eat foie gras.
Back in 2004, Governor Schwarzenegger signed into law SF-1520, which banned the sale and production of foie gras. The law was simultaneously hailed and condemned by animal rights groups because it gave restaurants and the state's only foie gras producer, Sonoma Artisan Foie Gras, seven and a half years before SB-1250 took effect -- on July 1, 2012. Restaurants and many diners decried the law, but then most of us forgot about it. SFoodie suspects that won't be true for much longer.
While we're waiting to see if San Francisco's restaurant community will organize a campaign to overturn the law, we'll be surveying local restaurants still serving it on their menus. For instance:
Foie gras au torchon with vanilla-scented blackberries and pain de campagne ($19)
Hudson Valley foie gras with vadouvan waffle, pear jelly, and pistachio ($23)
Terrine of foie gras with toasted pain de mie ($16)
Milk-cured torchon with pear purée, served with seared foie gras with huckleberries and brioche toast ($23)
Foie gras mousse with white nectarines, honey vinegar, lotus root, and praline ($22)
Seared Hudson Valley foie gras with grilled eryngi mushrooms, chanterelles, yuzu buttermilk, and Noble no. 5 ($22)
Hot and cold foie gras duo: $40
On the $245 omakase menu, there's also a foie gras mousse with preserved kumquat, fennel pollen, and mint