Foie gras was banned in California, starting in 2012 and ending when a federal judge overturned the law early this year. Redbird, in downtown LA, was one of the first restaurants to put the goose liver delicacy back on the menu. "People were coming in, eating foie gras like they hadn’t had water in a couple of years," says chef Neal Fraser. Now it’s available in his decadent off-menu creation, sautéed foie gras with black rice and green curry. "It’s always fun to have a little bit of discovery in a restaurant," he says. Especially when it’s like discovering water.
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