Call me a foie gras philistine if you must.

As most C+M readers know I don’t often dine out in Manhattan’s Theater District, but when my pal Chef Dave, said he could set me up with a tasting at Gaby, I figured why not. Chef Sylvain Harribey laid out a lovely four-course meal. It included a wonderful rack of lamb, but my favorite by far was the declination  de foie gras, mainly because it included a DIY foie gras sandwich. 

Photos: William C. Wallis Jr.

The foie gras au torchon ($22), consists of a puck of Hudson Valley foie with toasted sesame seeds flanked by two pieces of toasted brioche. It’s a presentation that fairly screams, “Make a sandwich out of me.” So, I did. Call me a foie gras philistine if you must, but I see nothing wrong with toasted bread spread with the butter of the gods. Along with the caviar sandwich at The Oyster Bar it is one of the more decadent sandwiches to be had in Manhattan.

Foie gras and prosciutto, together at last.

The other members of the ménage a foie: nuggets of pan-seared liver with sweet potato puree and a wildly creative spring roll that wrapped prosciutto, herbs, and fig compote around a hunk foie gras were also exquisite. Thanks again to Chef Harribey and the staff at Gaby for a top-flight tasting.

Gaby, 44 West 45 St., 212-782-3040