There are a lot more ways to spread good cheer in the new year but none so delicious as with a traditional, shareable starter like rich and unctuous pâté. But throw all of those diet plans aside since this dish qualifies as an indulgence worthy of a caloric splurge. From Cajun terrine to a luscious, flaky pâté en croûte, everything old is new again!
Toups Meatery, New Orleans, Louisiana
Pâté is twice as nice at this New Orleans hot spot, where four-time James Beard “Best Chef: South” semifinalist and Bravo TV’s Top Chef season 13 official fan favorite chef Isaac Toups plates the Meatery board, a smorgasbord of house-cured savories and accouterments. The board includes two Southern versions of pâté: one with hog’s head cheese, a traditional Cajun terrine of pork, and a daube glacé, a traditional beef terrine with Creole origins. Make a reservation at Toups Meatery.
Georgie, Beverly Hills, California
Southern France meets Southern California at Georgie, where classically trained executive chef Wilfrid Hocquet serves up a delicate pâté en croûte that is just as much a feast for the eyes as the stomach. It’s easy to imagine his quince compote, cornichon pickles, and jus vinaigrette being plated for the well-heeled in Monaco and Paris, where he previously tied the apron strings under his mentor, Alain Ducasse. Make a reservation at Georgie.
The Mockingbird, Nashville, Tennessee
Apparently, Nashville’s not only all about barbecue, with a fun twist that takes a French staple and brings it down-home. Mockingbird’s throwback appetizer is “tray” chic, with house-made summer sausage, chicken liver mousse, sweet onion jam and pastrami, all served on a throwback lunch tray. Make a reservation at The Mockingbird.
Donato & Co., Berkeley, California
For Donato’s two Italian chefs, Gianluca Guglielmi and Donato Scotti, who opened their restaurant just three months ago, their chicken liver vasetto is a throwback to their homeland in the traditional style of Piedmonte and Lombardia. Housemade pâté with sauteed pears and crostini are braised with savory Marsala. Make a reservation at Donato & Co.
