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Where is the BEST Foie Gras?

Where can I get the best damn foie gras in the DFW area???
Please school me on this one.
lol

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  1. I have had it at Abacus, Spoon Bar & Kitchen (pictured), Pyramid.. I forget the other places.
    So far it's always been best pan seared but I am opening to anything.

     
    1. Have you had it at Bijoux? With figs, housemade Fig Newtons, and chocolate gastrique, it was some of the best I've had. (From the chef's menu at the time.) Otherwise, all my favorites, the restaurants are closed or there's been a change of chef. Loved it at Marquee when Tre Wilcox was there ... my impression is that was a replica of the foie at Abacus, but I haven't had it there.

      13 Replies
      1. re: foiegras

        Thanks very much that sounds awesome.
        I have not had it there but I will check to see if still on menu right now.
        Have you tried Boulvardier's latest seared foie gras with brown butter pecan blueberry maple syrup? I have not tried this yet.. Sounds like it could be deadly.

        1. re: neilmcginnis

          I haven't ... they didn't have seared when I was there. I think you should definitely try Bijoux's foie ... whether it should be your top choice this weekend, I cannot say.

          It probably goes without saying that while steak places know how to sear, they (so far in my experience) don't know what to serve with foie gras. I have had it pair with cranberries (!!!) at Pappas Bros, and grapefruit tempura at Nick & Sam's, and, well ... no. But by far the worst I've ever had was baked at St Martin's (still cold in the middle) ... IMO by far more of a hanging offense than salsa made in New York City.

          1. re: foiegras

            Yea they didn't have it when i went either..
            Im going tonight to Boulevardier and this weekend to Bijoux based on your advice. I'll let you know how it is tonight.
            I live way south of dallas so oak cliff is closer to me.
            It sounds like you have more experience than me with foie so I will certainly take your word for it.

            1. re: foiegras

              I went to Boulevardier last night and had the foie gras. Holy sh*t it was the best I have ever had.. The liver was scored to make it extra crispy on the outside and oh so amazing with the french toast, blueberry, fig, maple syrup, granola....
              It was the most AMAZING I have had thus far and honestly it's hard to imagine it getting better but I will still keep looking and take your advice. I don't even eat sweets but this was like the most delicious breakfast you have ever had but perfect at dinner time.. I ordered one and then ordered another before i left and complimented the chef and told him please don't change it but they pointed out that it will eventually change but people have been loving it.
              Pork chop was as good as pork chops get. Exotic raw oysters always good. Wood grilled oysters VERY good. Smoked pork belly is a great snack but cut like a piece of bacon so not made in traditional way that you might expect but still tasty. Fried chicken liver salad was impressive and I don't usually like chicken liver.

              1. re: neilmcginnis

                Thanks, I'll have to go back & try it ... I have never yet had good fried chicken livers in a restaurant, but love them, so will have to try the salad too.

                1. re: foiegras

                  They are really small so not much to them but it is served with a poached farm egg and arugula. VERY tasty chicken liver with egg yolk...
                  If you really love chicken livers then it may not be enough for your taste but i'm sure you will still enjoy it.

                  1. re: foiegras

                    Can you tell me what to eat at Royal Sichuan??

                    1. re: neilmcginnis

                      I cannot, but I bet they don't serve foie gras!

                      Intended to mention, since it is Restaurant Week & Bijoux is participating, just make sure that they are still serving at least one of their regular menus this weekend ... typically they have foie gras on both.

                      1. re: foiegras

                        ok it's on my docket.. not sure what a docket is but sounded appropriate.

                        1. re: neilmcginnis

                          So I had the foie gras at Bijoux tonight ... it is an option (with $17 supplement) on the RW menu, as you may already know. While I've had other foie gras there that was absolutely outstanding, I don't really recommend this dish. It was a generous portion, searing was fine, but the panna cotta is very rich (reminded me of butter) and the fruit is served as a puree. I do like fruit with foie gras, but IMO the whole point of serving it with something else is a bit of contrast. Serving it with rich + almost no texture is like having a conversation with yourself in the mirror. Yes, you agree about everything ... but what's the point? ;)

                          PS Found an old review where I noted that foie gras with pear had been a standout at Bijoux. I don't remember it like I do the dish with figs and chocolate gastrique, but I clearly enjoyed it then.

                          1. re: foiegras

                            Thanks for the update! I agree with you as usual and thanks for the info on Bijoux. Yea it needs something to contrast.. the figs were of a similar texture to the foie at Boulevardier so I like that idea.. Lately i've noticed many places putting fig with foie gras.. even on the websites selling foie.

                2. re: foiegras

                  I went to Boulevardier last night and had the foie gras. Holy shit it was the best I have ever had.. The liver was scored to make it extra crispy on the outside and oh so amazing with the french toast, blueberry, fig, maple syrup, granola....
                  It was the most AMAZING I have had thus far and honestly it's hard to imagine it getting better but I will still keep looking and take your advice. I don't even eat sweets but this was like the most delicious breakfast you have ever had but perfect at dinner time.. I ordered one and then ordered another before i left and complimented the chef and told him please don't change it but they pointed out that it will eventually change but people have been loving it.

              2. re: foiegras

                Damn..
                They appear to have changed it to Foie Gras with rhubard, panna cotta and strawberries... Do you think that will be worth going? I am actually planning to go somewhere tonight or tomorrow depending on any reservations needed but I am trying to figure out where.

                 
              3. i have good servings at

                Suze
                Oak
                smoke
                if you want great wait til Uchi opens later this year

                1 Reply
                1. re: girloftheworld

                  I have been to Uchi and Uchiko in Austin and yes it does not get any better in Texas that is for sure.

                2. You might try The Mercury. I had it Paris Vendome (same chef, but no longer in business) and it was fantastic. It's listed on the menu as "Crisped Foie Gras with foie gras flan and wild mushroom ragout."

                  1 Reply
                  1. The presentation varies from time to time, but I've never had a bad fois gras dish at Bijoux. And they are usually inspired. That would be my strong bet for the best in town!!

                    1. We shared it last night at Lucia. It was served with morel mushrooms and croutons. It was a big hit and I would love to have it again. It was a nice size serving and I enjoyed every bite and it was very difficult not to grab a piece of their scrumptious bread and sop up the sauce. I would highly recommend it.

                      3 Replies
                      1. re: vstock

                        I can't say i've ever had it with such a savory preparation... sounds interesting.

                        1. re: vstock

                          Last night, the seared foie gras at Lucia was magnificent. It was served on a brioche made with candy cap mushrooms, which have no detectable mushroom flavor, but rather an intense lingering maple and pecan. The bread gets toasted and smeared with a little foie butter. On top is a seared chunk of foie gras, perfectly seared and rare inside. It's served with sauteed shimeji and black trumpet mushrooms, and a scored and seared slab of matsutake. Sauced with vincotto.