As of January 1, 2016, Gapers Block has ceased publication. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
 Thank you for your readership and contributions over the past 12-plus years. 

TODAY

Saturday, March 28

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The foie gras farewell continues: in honor of the dish's final days in the city, chef Robert Gadsby of 676 Restaurant & Bar in the Chicago Omni put together a one-night menu full of ingredients of which the Nanny State would not approve. The $95 prix fixe menu for tomorrow night's "Outlaw Dinner," as it's being called, features absinthe, hemp seed, morels, unpasteurized cheeses, sous vide preparation, and of course foie gras; Gadsby's planning similar nights at his Noé restaurants in LA and Houston.

 
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