Foie Gras Returns to San Diego Eateries

Californians, you thought you had your last hurrah with Foie Gras but au revoir to the ban: it has made its local menu return. The debate over the duck liver delicacy rages on, but the carnivores that crave it can find the dish served once again. Picket signs aside, here is a list of proud purveyors.

Paon Restaurant & Wine Bar, Carlsbad Village
The dish appeared back on the Restaurant Week Menu in record time and we’ve confirmed that it is there to stay. The dish features cage free duck Foie Gras from Hudson Valley in New York state. The chef at Paon prepares it with a port wine glaze and it’s served with brioche and pineapple compote.

Searsucker, Gaslamp & Del Mar
With a triumphant Foie Gras return at both locations, Searsucker added double dishes to boot. First, a seared Foie Gras on brioche, with charred figs, macerated currants and a black currant fluid gel. Second, there’s a Foie Gras Torchon, topped with black cherry gelee, garnished with port gastrique and gooseberries.

S & M Sausage and Meat, Park Blvd
Clearly committed to the carnivores, meat eaters can unite around Scott Slater’s Foie he put on the menu quickly after the tables turned. You’ll find pan seared Foie Gras over wilted arugula that has been sautéed in the duck fat, fried shallots, Asian pear and a homemade sherry reduction.

Perfect Pairings, Carlsbad
This new establishment up north focuses on developing tasting experiences, and the offerings rotate on the whim of Chef Aaron Gentry every two weeks. The current menu takes a break from fruit elements and sticks to simplistic savory flavors with a rustic twist with its Foie Gras with arugula and mustard greens.

Mille Fleurs, Rancho Santa Fe
Celebrating 30 years of fine California-inspired French cuisine, Foie Gras returns with its featured “Retro” menu. They follow the-cage free policy and feature Hudson Valley products too, seared with Mountain Rose Apple, shallots, Cognac and Pomegranate seeds.

Addison, Del Mar
Executive Chef William Bradley lost no time celebrating the victory of the Foie Gras; it was tout de suite and back on for the winter menu at San Diego’s highly awarded Addison, located inside the Grand Del Mar. The chef boasts a Foie Gras Grillée (meaning cooked on a grill or broiled) with apples, dates and Gewürztraminer.

Trish Sanderson is the community manager and marketing director for Yelp North County San Diego. She leads the local community of Yelp reviewers both online and off.

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