New York City lawmakers passed a bill banning foie gras yesterday, and while many restaurants had already eliminated the fatty duck liver for animal welfare reasons, others will have to adapt to a foie-less future come 2022, when the ban goes into effect.
In the Twin Cities, it’s still legal to sell foie gras at a restaurant, and you can find it on many menus, especially those with French tendencies. A look into our archive shows terrines, tournedos and torchons of the liver abound. Here is a random sample of the spots where you can get your foie gras fix.
(These dishes might not all be current, so if you’re really hankering for stuff, be sure to give the restaurant a call first.)
3804 Grand Av. S., Mpls., 612-822-8260, grandcafemn.com
Chef Jamie Malone came up with the Foie Gras Royale with Crème Gitanes (right) -- although it was the pastry on the left, the chicken liver Paris Brest, that was named Dish of the Year 2018 by Food & Wine.
Parlour St. Paul
267 W. 7th St., St. Paul, 651-207-4433, parlourbar.com
The terrine of foie gras with preserved berries.
739 Lake St. E., Wayzata, 952-444-5200, bellecourrestaurant.com
Tournedos Rossini at Gavin Kaysen’s Bellecour is made with tenderloin, foie gras and black truffle jus.
4300 Bryant Av. S., Mpls., 612-827-8111, tenantmpls.com
A one-time menu at Tenant included a first course of chopped chicken livers, foie gras mousse, prunes and apples and potato chips.
Bar La Grassa
800 Washington Av. N., Mpls., 612-333-3837, barlagrassa.com
The Italian restaurant makes a foie gras tortellini.