Counting down the meals before July 1, when California's foie gras ban takes effect.
While Wolfgang Puck is urging restaurants to get used to the forthcoming ban on foie gras, San Francisco chefs are taking this time to honor the foie:
At Campton Place Restaurant, Srijith Gopinathan is serving foie gras au torchon with berry chutney at the bar ($19), and then in two foie dishes on his dinner menu: For an appetizer, he's preparing variations -- how many? we don't know -- of foie gras with Concord grape jus, cocoa nibs, and wild arugula ($24). And for those diners who need two courses of duck liver to feel as if they've truly eaten, there's an entree of Liberty Farms duck breast with fuyu persimmons, purple chanterelles, and foie gras ($36).
At Prospect, chef Pamela Mazzola is plating up a foie gras au torchon with citrus marmalade, Rutherglen muscat gelée, and pink peppercorns, as well as a few slices of toasted multigrain bread to spread it on ($12). She, too, is adding foie gras to a duck entree, matching up Liberty Farms duck with a foie gras sauce and embellishing the plate with smoked oats, baby leeks, a rhubarb-fennel relish, and caramelized rhubarb glaze ($29). If you've just stopped in at Prospect's bar for a cocktail, you can order up a plate of crostini with duck liver, foie gras, and bacon pate for $7.