We can always eat in the suburbs:
CHICAGO — These are dangerous times for waterfowl in Chicago.
With the city's ban on foie gras — a delicacy made of duck and goose liver — days away from going into effect, upscale restaurants in the city are serving it up like never before. They've put together special menus featuring it in course after course — searing it, chilling it, tossing it into salads and turning it into sauce.
...."There are other things I might have ordered, but I thought, I'm on the clock," said Ben Goldhirsh, a mortgage banker who recently enjoyed the extensive "Foie Gras, Farewell To Our Good Friend" menu at the restaurant MK.
....More than a dozen countries, mostly in Europe, have banned production of the delicacy.
....That helps explain why a group of distributors, producers, processors and others in the business have formed the North American Foie Gras Association and hired a lobbyist to make their case as other cities, including Philadelphia, contemplate following Chicago's lead. And why Durand helped found Chicago Chefs for Choice to raise money to fight the ban.
....many Chicago chefs say that in their world of four-star restaurants, the ban will have an effect.
"When things like this happen, it makes the city look silly," said Jean Joho, the chef at Everest.
"Colleagues around the world are laughing. They definitely make jokes about Chicago."