What separates chef Chip Roman and his crew’s foie-gras torchon from other haute preparations is the fact that we want to sample it year after year. The Hudson Valley variety is given a facelift per the season, matched with healthy counterparts to balance out its wealth of fatty richness. Throw in some coffee-dusted brioche and rhubarb-studded bread, and give it a smear. Also enjoy it annually at the four-course foie-gras dinner.
8609 Germantown Ave., Philadelphia, (267) 335-3912, micarestaurant.com.
