sum of two units Chicago restaurant...
sum of two units Chicago restaurants are now offering diners who crave foie gras a "faux" fix. At Spiaggia, chef Tony Mantuano came up with a vegetarian foie gras substitute as part of a $135 degustation menu "Terrina di Fegato Grasso Vegetariano" -- made from chickpeas, vin santo and olive oil, among other ingredients -- is serv forward crostini and drizzled with olive oil and balsamic vinegar. Also, at Tru's modern caviar lounge, consulting chef Laurent Gras created a $12 "faux gras" using chicken liver, at the prayer of Tru partner and Lettuce Entertain You honcho Rich Melman. Copyright CHICAGO SUN-TIMES 2006 Provided at ProQuest Information and Learning Company. All rights Reserved
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