Friday, August 3, 2012

Still thinking about the Foie @ Mezze

Micah Wexler has a way with foie.  My last bite of foie before the ban began was the Foie Gras Terrine at Mezze, the Mediterranean restaurant on La Cienega where Chef Wexler .  Crushed pistachios, grapefruit wedges and flowers all provided for both a visual and flavorful oomph of harmony.  The texture was creamy and perfect.  Rich but not maddeningly so.  This is the first foie dish I will look forward to when foie becomes legal again.

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