California restaurants are getting their last hurrahs in for foie gras, as come July 1 the fatty duck liver will become contraband in the state.
Chaya Brasserie in San Francisco is joining in on the act with its “Au Revoir Foie Gras” menu, now available through the end of June.
Over the weekend, as an invited guest of the restaurant, I had a chance to sample many of the special a la carte foie gras and duck dishes that Executive Chef Yuko Kajino has created just for this blowout. Additionally, Chaya is inviting diners to add a dollop of foie gras to any dish on the regular menu — for an additional $10.
Foie gras sushi?