#6: Beef Tenderloin with Foie Gras and a Port Wine Demi-Glace at Tony's

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Foie gras, one of the three key ingredient's in Tony's stellar dish

​I have a nickname for this dish. It's profane and has no place in a discussion of a restaurant as classy as Tony's. Suffice to say, the nickname expresses in two succinct words what I imagine this dish would say, if it could, to every single trend-humping "composition" of lobster foam and tweezer-applied microgreens. An exquisitely tender slice of beef tenderloin needs few accompaniments. Maybe the only thing that can make it even more indulgent is a seared slice of foie gras. It seems to melt in your mouth as easily butter on a hot pan. As if this weren't enough, the port wine demi-glace, ladled over the dish tableside, adds yet another layer of rich flavor and a velvety texture.