Petrossian's black truffle foie. Huge slice, simply plated with toast points.
Papille's foie torchon. Again, generous slice -- enough to overwhelm 2 people, simply plated, with fantastic Tribeca Oven baguette.
I do not subscribe to all the toppings above/below foie. Spam? Sure. Foie? No thanks.
I'm going to quote Unhockey (I hope he doesn't mind since he did post his review of RM here on CH previously) from his "Endo Edibles" blog for a description of the foie gras that I just had at Red Medicine the other night. I think it was $21 (to the best of my recollection).
"“Foie Gras / mousse, tete de cochon, beets, green strawberries, chicory, croissant” and served on a slate in linear style this presentation began at its base with a buttery thin crust topped with poignant head cheese and four large dollops of airy mousse laden with the soon-to-be-forbidden flavor of duck liver. A strong base but obviously not enough technique or texture for Kahn’s kitchen what came next was an inspired pairing of bitters and sours not common to American foie gras preparations featuring earthy beets, sour green strawberries, sliced radishes, hearts of palm, and a “soil” made of chicory, cumin, sesame, and just a touch of brown sugar."
Now this is not your typical foie dish by an stretch of the imagination. It was also visually stunning. Next to the uni porridge dish this was probably my favorite dish of the night.