Txoko

Chef-owner Ian Begg has been one of San Francisco’s staunchest proponents of foie gras, hosting dinners and writing columns defending the product. His “liver and onions,” a seared lobe of foie with creamy soubise and fried shallots, is a nostalgic tribute to a disappearing ingredient.

Txoko
504 Broadway
San Francisco, CA 94133
415-500-2744
http://www.txokosf.com