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.) 

Grand Cafe
3804 Grand Av. S., Mpls., 612-822-8260,
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,
The terrine of foie gras with preserved berries.

739 Lake St. E., Wayzata, 952-444-5200,
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,
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,
The Italian restaurant makes a foie gras tortellini.

P.S. Steak
510 Groveland Av., Mpls., 612-886-1620,
The current menu offers seared foie gras as a $22 “accessory” to any dish.

Spoon and Stable
211 N. 1st St., Mpls., 612-224-9850,
Kaysen’s dinner menu features an appetizer of roasted foie gras, or a $12 enhancement to his Dorothy’s Pot Roast.

Bachelor Farmer
50 2nd Av. N., Mpls., 612-206-3920,
Its charred golden beets appetizer comes with shaved foie gras.

The Lexington
1096 Grand Av., St. Paul, 651-289-4990,
A dish of liver and onions is made with seared foie gras. There are also duck and foie meatballs in stroganoff.

Restaurant Alma
528 University Av. SE., Mpls., 612-379-4909,
Foie gras bread pudding comes with the roasted chicken.

Butcher and the Boar
1121 Hennepin Av. S., Mpls., 612-238-8888,
Add foie gras to any steak for $20.

Cafe and Bar Lurcat
1624 Harmon Place, Mpls., 612-486-5500,
A foie gras panna cotta — with strawberry, pine nut granola and Saba — is served as an appetizer.

Esker Grove
723 Vineland Place, Mpls., 612-375-7542,
A starter of tuna crudo comes with foie gras, plum and Urfa pepper.