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Foie gras atop a sous-vide-cooked steak at L'Assiette

Foodies are all abuzz now that the California ban on duck liver has been overturned. And since Angeleno chefs have been repressing their pâté artistry since the ingredient fell out of legal favor in 2012, it’s beginning to appear everywhere. Take a gander at these foie gras finds:

Coal-Roasted At “culinary theater” (fancy decor, elaborate platings) Barton G., a 3.5 ounce portion of Hudson Valley foie gras ($46) is soy-marinated and roasted over a coal-burning oven that’s wheeled to your table. Scorched honey gelato adds a sweet note to this rich dish. 861 N. La Cienega Blvd.; 310-388-1888 or

Atop Steak At the chophouse L’Assiette, chefs prepare the decadent Rossini Steak Frites ($55) with foie gras, shaved black truffles, and beef tallow pommes frites topped with the restaurant’s secret homemade sauce. It’s an off-menu special, so call ahead to make sure it’s available. 7166 Melrose Ave.; 323-274-2319 or

In Sushi Contemporary Japanese restaurant Sushi Roku Pasadena offers a zesty hamachi-wrapped foie gras ($26) with shiso leaf, truffle, gold flake and black truffle oil. 33 Miller Alley, Pasadena; 626-683-3000 or

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