So Long, Foie Gras?

6:36 p.m. Debating, ok salivating, over whether or not to try foie gras for the first time tonight as it sings its swan song here in California; the Golden State ban on selling the fatty duck or goose liver delicacy begins tomorrow.

Just called Animal on Fairfax in L.A. There’s a 3-hour wait for bar seating, and no they don’t do take out for foie gras (I asked)—only for their ribs and pork sandwiches. Pork. What a common meat.

I’m imagining the hedonistic, city-wide feast on unctuous liver right now, and the hype has me thinking foie gras must be one of the most exquisite dishes known to post-paleolithic man… (It certainly sounds that way.)

Will I brave the canard-cuisine-craving whords of Los Angeles on my quest for goose viscera tonight? TBD, mon oie.

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