Seared Foie Gras Du Jour @ Dakota
When Dakota opened in 1990, foie gras had just become a sine qua non on the menu of any restaurant that wanted to be taken seriously for its food. Partners Ken Lacour and Chef Kim Kringlie were indeed in earnest, and from day one foie gras has been in the appetizer section. Now that foie gras has become old hat (although very good old hat), Dakota still features it, with a wide repertoire of different presentations. All have a nice slug of the fat liver in the center, but what else is included in the presentation is always a pleasant surprise.
