Friday, August 3, 2012
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.