Sixty Three Clinton

This Expert Chef Put Foie Gras in a Tailgate Snack | Eater

"Chef-owner Samuel Clonts devised a playful, fine-dining take on tailgate food, turning oyster mushrooms, frozen cherries, foie gras, frozen French fries, lap cheong sausage, and tofu into a compact banh mi–style bite. He reshapes the frozen fries into oblong, football-shaped pancakes, pickles the cherries for bright acid, makes a cilantro-tofu spread for color and flavor, sautés the sausage with mushrooms, and scores and sears the foie gras so it renders and presents nicely. The result is a whimsical yet balanced big bite that leans into a wider trend of more playful approaches in fine dining over the past decade." - Annie Harrigan