"Executive chef Robert Curtis celebrates “Mardi Foie” with a full-blown foie gras menu takeover at his typically Turkish-leaning spot in Shaw. Think grilled foie gras with ras el hanout and apple butter or gnocchi with foie ragout and sheep tomme. A “Foie Feast” that evening includes whole roasted foie spiced with baharat. There’s even a foie-washed Rob Roy." - Tierney Plumb