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Jan 10, 2012 11:44 PM

Best fois gras in Manhattan

I would love to hear of the best places for fois gras in Manhattan. Thanks so much . . . .

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  1. Bouley does a wonderful seared foie gras; the portion is very generous. Ma Peche has just introduced a delicious cold foie gras prep with brioche cubes with almost a meringue-like topping, quince and diced slightly hot peppers. The combination of sweet and spicy makes Ma Peche's foie prep one of my current favorites. The shaved foie gras with pinenut brittle, Riesling gelee and lychee at Momofuku Ko is a brilliant contrast in textures (soft and crunchy), and, I believe, one of two dishes at Ko that has deservedly remained on their dinner menu for more than three years; yes, it's that good!

    Momofuku Ko
    163 1st Ave, New York, NY 10003

    163 Duane St, New York, NY 10013

    Ma Peche
    15 W 56th St, New York, NY 10019

    1 Reply
    1. re: ellenost

      +1 for Ko's foie gras dish. My personal favorite preparation ever.

    2. For the purposes of's foie gras, not fois gras.

      1. La Silhouette's Fois Gras "A la Plancha" with Caramelized Pears, Toasted Hazelnuts, and Spaghetti Squash Confit


        Casa Mono's Foie Gras with Cinco Cebollas


        Casa Mono
        52 Irving Place, New York, NY 10003

        La Silhouette
        362 W 53rd St, New York, NY 10019

        5 Replies
        1. re: RGR

          Casa Mono being the tapas place, has really big portion sizes. impressed.

          1. re: Monica

            I've never thought of Casa Mono as a "tapas place," but rather Mario Batali's conception of a Spanish restaurants with both small and large plates.


            1. re: RGR

              I guess I authomatically assumed that the restaurant is a tapas restaurant.
              The size of that foie gras is pretty big.

              1. re: Monica

                They do bill themselves as tapas, but as the guy who suggested RGR visit them specifically for that foie gras I can certainly say that they do not skimp on the size of their plates.

                Ate there for dinner on New Year's Day (after watching the Rose Bowl at the ESPNZone in Time Square following lunch at Momofuku Ko) and was probably the most full I've ever been (in New York, at least) that evening.

                And it was definitely worth it.


            2. re: Monica

              They serve raciones, which are larger than tapas, as I understand.

          2. Thank you all so very much, I am making my list out! Also, I apologize for the spelling error.

            1. Do you prefer a hot (seared) preparation or a cold (torchon) preparation?

              5 Replies
              1. re: kathryn

                Hot preparations can also be grilled, roasted, or poached. For example, the foie gras at La Silhouette is done "A la Plancha," and in the photo I linked to in my post above, you can see the perfect grill marks.


                1. re: RGR

                  La Silhouette sounds like somewhere I must try. As far as foie gras I like, Jean Georges seared foie gras was excellent, Cercle Rouge has really good seared foie gras usually accompanied with a cooked fruit,the best fruit I had was grilled watermelon with it, Ristorante Aglio (new) has excellent seared foie gras served with thin sliced sweet potato, Le Paradou has a nice foie gras tasting of 4, 5 or 6 varieties, I really like then but none are seared, Plein Sud has decent torchon de foie gras. I've had it in so many other places but don't remember where except sushi Gari's foie gras sushi fair at best, Brooklyn Fare when Cesar makes it he does it well.

                  Jean Georges
                  1 Central Park W, New York, NY 10023

                  8 Little West 12th Street, New York, NY 10014

                  Cercle Rouge
                  241 W. Broadway, New York, NY 10013

                  Plein Sud
                  85 W Broadway, New York, NY 10007

                  Ristorante Aglio
                  277 Church St, New York, NY 10013

                2. re: kathryn

                  I really do prefer the hot preparation. That is why I particularly enjoy the fois gras at Gotham B&G. Seared to perfection & served melty warm.

                  1. re: kathryn

                    When it comes to foie gras, I love both preparations. It is that "melt in your mouth butter taste" I can't get enough of. I am looking forward to exploring all the recommendations on this post. Thank you! Mmmmmmm .. . . . . . .

                    1. re: eastvillagegirl

                      Definitely try the black pudding waffles with foie gras butter for brunch at Public then!