Counting down the meals before July 1, when California's foie gras ban takes effect.
In a rare treatment of foie gras that doesn't pair the rich liver with fruit or other sugary elements, One Market's chef, Eater-designated hottie Mark Dommen, is currently serving pan-seared foie gras with wakame, wood-ear mushrooms, and bonito consommé ($18.75) as an appetizer. If that's perhaps too light for your tastes, the entrees on the dinner menu include a roasted duck breast with duck-and-foie-gras sausage, farro, nettles, and Earl Grey jus ($29.50).
Over in the Marina, Isa is serving a springtime-sounding appetizer of Hudson Valley foie gras with strawberries, rhubarb, and brioche ($22).
And 5A5 Steak Lounge is offering foie gras several different ways: seared, with sous-vide apple, streusel, and sauternes-duck jus ($24); or foie gras au torchon with assorted fruits, red-wine reduction sauce, and parsley purée ($22). If neither of those is to your taste, you can always add a hunk of seared foie gras to any entree -- say, a 12-ounce boneless ribeye with brandy-peppercorn sauce and shiitake mushrooms ($31) -- for an extra $20.