Best Foie Gras - 2009
Some people won't touch the stuff. Cruelty to feathered things, they say. Fine—let them eat liver and the rest of us can dine luxuriously on the earthy, meaty, buttery delicacy that is foie gras. Or should be, anyway. Too often, kitchens push it too far, putting more effort into the sides and dressing than the liver itself. Or they fail to treat it with the care it deserves. But chefs Gilbert Garza and Jeffery Hobbs are old hands at this sort of thing. The last time we tried their foie gras, our friends couldn't stop talking about it. In fact, they called the next day to continue the conversation. It's that good.