Six Pack: Six Places to Indulge with Foie Gras


Photo by Neal Santos

I recently had some friends from California in town and they were wondering where to go to get some 100% legal Foie Gras in Philadelphia. So I came up with this list of traditional and creative foie gras dishes.


At Avance the foie gras is turned into ribbons of buttery goodness and served with pickled grapes, yogurt-cardamom snow and a black walnut grumble.


Pierre Calmels changes his Duo de Foie Gras seasonally but it is always a heavenly combination.


Whip it, whip it real good. Devo may have been talking about the whipped foie gras at Ela in their hit song (well if the song didn’t pre-date the whipped foie by 30 years). Right now the foie gras is being paired with honey crisp apple, gingerbread and ice wine vinegar.


Nick Elmi is serving his foie gras as a terrine with cocoa. The balanced dish has been an early favorite.


Menus rotate regular at Kevin Sbraga’s eponymous restaurant but one dish doesn’t leave the menu. Sbraga’s foie gras soup has been a must-order hit since the restaurant opened.


At Will the decadence of the foie gras and rabbit terrine is elevated by the accompanying hazelnut.

Have some other foie gras favorites around town? Let us know what they are in the comments.

Around The Web

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.

  • Em

    The Pickled Heron has an amazing foie gras dish with chick pea belini, pickled carrots & honey. How come they are never on any of your lists or mentioned anywhere?

  • Jre

    I disagree with Art, Laurel was an awesome meal and I think Elmi will be considered one of the best chef’s in Philadephia, but the foie dish at Laurel is overrun by bitterness from the cocoa in the terrine. Though beautifully presented, and a wonderful blood orange gelee/puree (whatever you care to call it) accompanying the dish, the bitter from too much cocoa takes over the palate and lingers unpleasantly. Eat at Laurel, it was one helluva meal, but forgo the foie gras and get other antipasti as they too are stunning visually but also memorable to your taste buds. What about Matyson’s foie with grilled banana bread?

  • pete

    Matyson also always has a nice foie gras dish on the menu.

  • Philly’s Best BYOBs

    Better even than the more traditional seared preparation at Bibou, the red-wine poached cold foie gras at Le Cheri is stellar.

  • Guest

    Every time I’ve had the foie gras at Blackfish, it’s been amazing!

  • Animal Lover
  • Byron C Mayes

    Do any of these places sell Sauternes by the glass? That’s what makes a “must eat” foie gras for me!

  • Adelle

    It’s outside of Center City, but the foie gras at Heirloom is excellent. Also, similar to Ela, Mica’s whipped foie is delish! Matyson does do a yearly foie gras tasting menu which is not to be missed. The foie gras creme brulee was one of the most interesting things I’ve tried.

    • Adelle

      I was also very surprised at the foie gras dish at Deterra in Ambler. It was a very generous portion and was very well prepared. I would get that again the next time it was on their menu,

  • styleprdivs

    Oh for the days of Chef Perrier’s …. Possibly back some day very soon

  • Teyzoo

    Foie gras is created using cruel force-feeding of geese or ducks (google “gavage”). Please take a pass on any dishes that use foie gras, and encourage chefs to use their creativity with cruelty-free ingredients.

  • Merilyn Jackson

    Terrine de Foie Gras at La Minette was excellent a few weeks ago. The foie gras finger at Stateside last week was so ephemeral, I’d like to give it the finger. High Street had a great little (and I mean thimble-sized) pot of foie with baby shrimp that was good, but what is it with the stingy sizes of dishes at these restaurants? I find it insulting, precious and downright inhospitable. You’d be embarrassed to offer those tiny titbits to your guests at home and you should feel at home in a restaurant. Portions needn’t be huge, but High Street promotes their dishes as for sharing when they’re not even a decent portion for one. Really, much as I love these places, I can’t drag my husband to them anymore — except for La Minette which offers reasonably sensible portions.