Foie Gras @ Restaurant August
When Chef John Besh opened his first restaurant in 2001, it was as if there were a state law requiring all gourmet restaurants to serve foie gras. That effect has faded, and now with few exceptions it's only the chefs that know what to do with the rich fat duck liver who are still standing. They prepare it several different ways, often serving all of them on one plate. Good enough to make foie gras an automatic order here.
