Foie gras presents both a moral quandary, for the way it’s produced, and an image problem, as a decadent treat for the well-heeled. But for Chowhounds who’ve navigated past those obstacles, the difficulty’s in deciding how to order it: Hot or cold? With fruit, nuts, or cured pork? In a torchon, a terrine, or even a doughnut? Here’s an alphabetical list of New York restaurants that serve foie in a surprising variety of ways.
13 Barrow Street (between W. Fourth Street and Seventh Avenue S.), Manhattan
Chef Anita Lo’s signature soup dumplings combine gingery broth, crisp jicama, and a topping of rich seared foie gras.
3. CASA MONO
52 Irving Place (near E. 17th Street), Manhattan
Onion five ways (leek, green, white, cipollini, pickled red) and a sweet-sour balsamic sauce make a happy match for lightly seared foie.
4. DO OR DINE
1108 Bedford Avenue (between Lexington Avenue and Quincy Street), Brooklyn
A kitchen that takes chances works foie gras into a sugar-dusted doughnut with a squeeze of fruit jam. D’oh—it actually works!
5. MOMOFUKU KO
163 First Avenue (at E. 10th Street), Manhattan
Foie gras is wholly reimagined—frozen and grated over lychee, pine nut brittle, and Riesling gelée—in an irreplaceable fixture on Ko’s otherwise ever-changing tasting menu.
8 Little W. 12th Street (at Ninth Avenue), Manhattan
Too much of a good thing? Impossible, say fans of the Carte des Foie Gras, a platter of up to five preparations: brûléed, en terrine, as a custard, cured like gravlax, and cooked mi-cuit in a torchon.
210 Elizabeth Street (between Prince and Spring streets), Manhattan
Foie’s a side ingredient, but a memorable one, in a brunch favorite of blood pudding waffles with foie gras butter and red wine–poached pears (pictured).
9. SALT & FAT
41-16 Queens Boulevard (between 41st and 42nd streets), Sunnyside, Queens
Foie gras gets a sweet and vaguely tropical spin, shaved with cinnamon and mandarin orange and topped with caramelized bacon brittle.
229 S. Fourth Street (between Roebling and Havemeyer streets), Brooklyn
Seared foie with ham chips, egg, maple, fingerlings, and a sweet, hot sauce could be a breakfast of champions—if only Traif opened in the morning.
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