Counting down the days before July 1, when California's foie gras ban takes effect.
This week, Baker & Banker is offering a foie gras torchon with port-poached prunes and grilled housemade brioche ($18). (Incidentally, if you were wondering what "torchon" meant, Michael Ruhlman shows how to make foie gras au torchon.)
Michael Mina's affection for foie apparently knows few bounds. On the starters side of his eponymous restaurant's dinner menu is a foie gras PB&J ($16) and seared day boat scallop and foie gras with persimmon, sunchokes, and red-ribbon sorrel ($28). If you'd like a little more with your entrée, there's a Liberty Farms duck breast with seared foie gras, miso-pear purée, and duck shu mai ($38).