Foie Gras at Comme Ça

Comme Ça does the city’s most elegant foie preparation. Chef Brian Howard begins with Hudson Valley duck foie gras, cures it overnight in salt and pepper, and pan-sears it. The foie is flanked by a mission fig strudel, red-wine-poached pears dusted with yuzu and sancho peppers, pickled mustard seeds and duck powder. $25, at the Cosmopolitan, 698-7000.