Foie gras torchon


"I have eaten the foie here for almost 10 years and it is my favorite in SF. Super simple but impeccably made it is usually served with a seasonal fruit compote, brioche toast and a petite salad of frisée. Foie gras torchon is hard to do perfectly and requires a lot of attention to detail and they absolutely nail it. I usually get the bone marrow St John as well for the perfect little dinner at the bar."

Also at Bix