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Where to Get Your Foie Gras Fix

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The diets and cleanses can start in January. Right now, most of us are looking to close out the year with epic indulgences, not ascetic abstentions. And few things are more indulgent and decadent than foie gras, the silky, melt-in-your-mouth "meat butter" that is the fattened liver of a goose or duck. The fact that foie gras comes with a heaping helping of controversy only seems to enhance its status as the most indulgent of foods. For those looking for one last foie gras fix before the new year, or who have guests visiting from California where it has been banned, we've mapped more than a dozen places that have it on the menu. If you know of a place that's not on the map, give us heads up in the comments. (And if you're among the foie-gras-averse, don't shoot the messenger.)

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Note: Restaurants on this map are listed geographically.
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At this Asian-influenced house of bold creativity, foie gras comes tucked into a steamed bun along with hoisin-glazed muscovy duck leg, rutabaga, and water chestnuts.

The menu at chef Naomi Pomeroy's Beast changes weekly, but there's almost always a foie gras bon bon. Recently, it was paired with peanut shortbread and sauternes gelee. And according to their newsletter, after years of customer complaints about their uncomfortable chairs, they now have new, custom-made chairs upon which you can rest your tush.

Bluehour

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At the Pearl icon, chef Kyo Koo gives the fattened goose liver a slightly Asiatic touch with matcha tea from Steven Smith. Pinapple, quince and shaved almond round out the flavors.

Castagna

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Among the city's epic indulgences, chef Justin Woodward's tasting menu at Castagna ranks right at the top. There dinner is a feast for the eyes and the mind, as well as the palate — plus it costs $125 not including wine pairings ($60). But if you're prepared to go all out, you'll be rewarded with a parade of courses, including foie gras with apple and smoked hazelnuts.

Grüner

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Chris Israel's Alpine-esque Gruner really shines this time of year, with comforting plates of creamy buckwheat spätzle strewn with wild mushrooms and leeks, and pekin duck breast schnitzel. And for foie gras seekers, he has a torchon (like a terrine) served with pickled bing cherries, sorrel-chartreuse jelly, frisée, and brioche toast.

Irving Street Kitchen

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There's no mistaking the flavor-packed Southern spin chef Sarah Schafer puts on her menu at Irving Street Kitchen, but her seared foie gras offers a refined counterpoint that reflects her formal French training. It's served with smoked quince paste, pickled apples, and a peppered calvados reduction.

Laurelhurst Market

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The Portland-style steakhouse gives a cold starter of salt-cured foie gras a comforting touch, with butternut squash, maple syrup, hazelnuts, and toast made from Little T's Sally Lunn bread.

Le Pigeon

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Chef Gabriel Rucker's caramel-drizzled foie gras profiteroles are legendary and, as far as we can tell, haven't come off the dessert menu in years. But he often tucks foie gras into his other highly inventive dishes. Right now, the menu offers it in "fully-loaded" potato skins with duck confit, taleggio and red pepper relish. Keep in mind the restaurant is closed December 24th through January 2nd.

Lincoln Restaurant

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Chef/owner Jenn Louis is an unabashed foie gras lover, and at her N. Williams stalwart Lincoln, it comes in a genius parfait with prosciutto, rabbit rillettes, pickles, and plum conserva.

Even though Argentinean-inspired Ox is all about meats on the grill, the menu is stocked with not one but two refined, foie-centric dishes. Chose from a cold terrine of foie gras with pear, prosciutto, and picked chanterelles, with malted white chocolate and salted pear reduction. Or a warm side dish of sautéed mushrooms with foie gras and wilted spinach.

Paley's Place

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Chef Patrick McKee has a seared foie gras starter with pomegranate, housemade brioche and marcona almonds. Need another excuse to hit Paley's? McKee will be leaving the kitchen by the end of the year, and there are rumors the menu might undergo a Russian revolution. Get a taste of the old Paley's while you can.

Restaurant St Jack

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Chef Aaron Barnett's classical French menu is stocked with decadence, so it's no surprise foie gras is a year-round staple. Right now, he serves it seared with poached quince, toasted brioche and royal spice jus.

At Trent Pierce's upscale temple to seafood, foie gras gets an unusual treatment. It's frozen and shaved into a pile of pink snow over a dish of walu fish, black truffles and white soy ponzu.

Swank & Swine

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After Daniel Mondok's departure back in September, chef Jaren Shafaieh stepped up to take the lead at this five-month-old spot with views of the park blocks in the Paramount Hotel. On the menu you'll find a sweet-sounding foie gras starter with huckleberry, shortbread, and crème fraiche chantilly cream.

Urban Farmer

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If foie gras on Christmas is what you seek, upscale steakhouse Urban Farmer is open and ready to meet your needs with two preparations: a cold foie gras torchon with pear butter, huckleberries and pistachios; or seared foie gras with carrot, honey pavolva and autumnal spices.

Aviary

At this Asian-influenced house of bold creativity, foie gras comes tucked into a steamed bun along with hoisin-glazed muscovy duck leg, rutabaga, and water chestnuts.

Beast

The menu at chef Naomi Pomeroy's Beast changes weekly, but there's almost always a foie gras bon bon. Recently, it was paired with peanut shortbread and sauternes gelee. And according to their newsletter, after years of customer complaints about their uncomfortable chairs, they now have new, custom-made chairs upon which you can rest your tush.

Bluehour

At the Pearl icon, chef Kyo Koo gives the fattened goose liver a slightly Asiatic touch with matcha tea from Steven Smith. Pinapple, quince and shaved almond round out the flavors.

Castagna

Among the city's epic indulgences, chef Justin Woodward's tasting menu at Castagna ranks right at the top. There dinner is a feast for the eyes and the mind, as well as the palate — plus it costs $125 not including wine pairings ($60). But if you're prepared to go all out, you'll be rewarded with a parade of courses, including foie gras with apple and smoked hazelnuts.

Grüner

Chris Israel's Alpine-esque Gruner really shines this time of year, with comforting plates of creamy buckwheat spätzle strewn with wild mushrooms and leeks, and pekin duck breast schnitzel. And for foie gras seekers, he has a torchon (like a terrine) served with pickled bing cherries, sorrel-chartreuse jelly, frisée, and brioche toast.

Irving Street Kitchen

There's no mistaking the flavor-packed Southern spin chef Sarah Schafer puts on her menu at Irving Street Kitchen, but her seared foie gras offers a refined counterpoint that reflects her formal French training. It's served with smoked quince paste, pickled apples, and a peppered calvados reduction.

Laurelhurst Market

The Portland-style steakhouse gives a cold starter of salt-cured foie gras a comforting touch, with butternut squash, maple syrup, hazelnuts, and toast made from Little T's Sally Lunn bread.

Le Pigeon

Chef Gabriel Rucker's caramel-drizzled foie gras profiteroles are legendary and, as far as we can tell, haven't come off the dessert menu in years. But he often tucks foie gras into his other highly inventive dishes. Right now, the menu offers it in "fully-loaded" potato skins with duck confit, taleggio and red pepper relish. Keep in mind the restaurant is closed December 24th through January 2nd.

Lincoln Restaurant

Chef/owner Jenn Louis is an unabashed foie gras lover, and at her N. Williams stalwart Lincoln, it comes in a genius parfait with prosciutto, rabbit rillettes, pickles, and plum conserva.

Ox

Even though Argentinean-inspired Ox is all about meats on the grill, the menu is stocked with not one but two refined, foie-centric dishes. Chose from a cold terrine of foie gras with pear, prosciutto, and picked chanterelles, with malted white chocolate and salted pear reduction. Or a warm side dish of sautéed mushrooms with foie gras and wilted spinach.

Paley's Place

Chef Patrick McKee has a seared foie gras starter with pomegranate, housemade brioche and marcona almonds. Need another excuse to hit Paley's? McKee will be leaving the kitchen by the end of the year, and there are rumors the menu might undergo a Russian revolution. Get a taste of the old Paley's while you can.

Restaurant St Jack

Chef Aaron Barnett's classical French menu is stocked with decadence, so it's no surprise foie gras is a year-round staple. Right now, he serves it seared with poached quince, toasted brioche and royal spice jus.

Roe

At Trent Pierce's upscale temple to seafood, foie gras gets an unusual treatment. It's frozen and shaved into a pile of pink snow over a dish of walu fish, black truffles and white soy ponzu.

Swank & Swine

After Daniel Mondok's departure back in September, chef Jaren Shafaieh stepped up to take the lead at this five-month-old spot with views of the park blocks in the Paramount Hotel. On the menu you'll find a sweet-sounding foie gras starter with huckleberry, shortbread, and crème fraiche chantilly cream.

Urban Farmer