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Jun 14, 2012 08:03 AM

Restaurant serving best Foie Gras in Santa Monica area ?

A friend is taking me out for my birthday next week. I want to get a foie gras fix before July 1st. I prefer seared then a terrine ......
thanx !

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  1. Not sure what your price range is, but if you can afford it, Melisse has a Foie for All menu:

    5 Replies
    1. re: PeterCC

      Thank you , though its a bit much both in food and price .

      1. re: hrm

        Does it have to be SM? I'm going to Animal, which I guess is considered mid-city, this weekend to try their foie gras and biscuit dish. They also have a foie gras loco moco. Both are with seared foie. (

        Madame Chou Chou in SM has seared foie gras breakfast as part of their brunch menu that sounds really good, and a foie gras and gingerbread appetizer. (

        A Yelp search for "foie" limited to Santa Monica ( gives the following restaurants: Melisse, JiRaffe, Stefan's at LA Farm, Madame Chou Chou, Whist, Josie, etc.

        Unfortunately, I haven't had the foie gras at any of those places to be able to give a personal rec.

      2. re: PeterCC

        My god, PeterCC.

        If I ate all that foie, I'd probably need a Costco-sized bottle of Lipitor as a chaser.

        Heck, I think I just popped an artery reading that menu.

        1. re: ipsedixit

          Talk about "force feeding" the goose...I guess you'd become a virtual "lab goose"

      3. Try Jiraffe. When they have it (50-50) they make one of the best seared versions I've ever had. IIRC he lightly brushes it with honey which gives it a nice carmelized exterior. Josie has it occasionally, and it is good there too. Melisses almost always has a nice version.

        The foie biscuit at Animal IS delicious, though perhaps a bit smaller in foie component than Jifraffe's.

        1. realize you said you prefer seared, but as a foie fan, i really enjoy the Foie Gras and Chicken Liver Parfait Fig Marmalade, Grilled Baguette at fig restaurant at the fairmont.

          i've heard the foie gras loco moco at animal is delicious.

          3 Replies
          1. re: Alice

            I second that- the Foie Gras and Chicken Liver parfait at FIG in Santa Monica....Melisse is the ONLY other place I would suggest.

              1. re: hrm

                I had the Foie Gras and Chicken Liver parfait at FIG last night and it was incredible. The parfait was smooth and fatty and salty and paired beautifully with the subtle sweetness of the fig marmalade and the buttery crunch of the baguette. The combination actually reminded me of buttered popcorn. I highly recommend it.

                It's one of those dishes that can still survive without the foie gras, so I hope they keep it on the menu and just substitute maybe regular duck liver and I bet it would still be almost as good.

          2. Maison Giraud in Pacific Palisades would be a good option.

            1 Reply
            1. I had three different non-terrine foie gras dishes recently: one grilled and two seared.

              At Shunji Japanese Cuisine (Santa Monica/West L.A.) last night, I had the Foie Gras Saikyo-Yaki ($20). The piece of foie was marinated in Saikyo miso and then grilled. The foie was medium-rare, fatty, delicate, sweet, and smoky.

              If you're willing to travel a bit further, the two I had tonight were seared, but quite different than each other:

              At Animal (Mid-City West), I had the foie gras and biscuit, maple sausage gravy ($25). The piece was bigger than at Shunji, and lightly scored before being seared. The foie seemed denser than I've had, which is usually more light and fatty, and I could really taste the sear, if that makes sense. The maple sausage gravy added a sweetness to the savoriness of the foie.

              At Hatfield's (Hollywood), I had the foie gras, with apple-rosemary "butter", caramelized cippolini, and molasses toast ($25). The piece of foie was the largest of the three, with a very caramelized sear but without really crisping the outside. The consistency was fatty like at Shunji, and like at Animal, the dish combined sweet (cippolini) and savory (foie) components.

              (Sorry for the dark pic at Hatfield's. They the interior lighting was quite dark and I didn't want to use flash in the restaurant. The foie is on the left, with the molasses toast on the right.)

              3 Replies
              1. re: PeterCC

                Good for you ! Sounds wonderful.....

                1. re: PeterCC

                  PeterCC - curious which one did you like best or was the best value?

                  1. re: silverlainy

                    Hatfield's was definitely the best value, as the piece of foie was the largest of the three, though not quite as dense as Animal's.

                    Shunji's was the only dish where the foie stood alone (the mountain peach was nice, but more garnish), and the foie itself had the most flavor (since it was marinated).

                    Animal's paired their foie was some strong flavors in the maple sausage gravy and biscuit. The foie itself was probably the most pure, lightly seasoned and seared.

                    Hatfield's foie had more flavor to it than Animal's, but less than Shunji's. The accompaniments were more complex than Animal's.

                    If I had to pick a favorite, it'd probably be Animal's right now, but I could change my mind in an hour. Sorry for being non-committal.