Chowhound's Los Angeles Area Message Board
Subject:     Patina, the obvious choice, or Campanile.
From:        wacks2pacbell.net (stevenwacks)
Posted:      September 03, 2001 at 18:17:31
 
In Reply To: Re(3): HELP, NEED FOIS GRAS EAST OF LA BREA!
             Posted by kevin on August 14, 2001 at 18:49:18

Message:
I had seared foie gras on the Patina tasting menu not long ago - it was excellent (I think it was the Hudson Valley variety, but not sure. I'm sure they could accomodate whatever portions you desire ($$$$$). Campanile had a preserved foie gras on the menu the other night. I believe this is made from fresh whole foie gras that is wrapped in a cheesecloth and buried in salt for several days. Very good, different texture, flavor, density of the fresh seared variety. I'd check the menus before dining.
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