5 Wonderful Things Miami Has Done To Foie Gras - Miami - The Infatuation

"Think of it as a French take on chicken and waffles, only with foie instead of fried chicken, canelé instead of waffle, and a tangy berry reduction instead of syrup. The foie is scored and seared on either side until the outside is caramelized. It’s topped with cocoa nibs that add a barely bitter chocolate flavor, and surrounded by vinegary berry gastrique. When you eat the creamy, fatty foie with every sweet and acidic component of this dish, your brain stretches like a dog after a delicious nap as it tries to absorb all the flavors at once." - virginia otazo, mariana trabanino, ryan pfeffer