In 2006 the Chicago City Council attracted much attention — and not a little scorn — when it banned foie gras from restaurants. Foie gras is fattened duck or goose liver. The controversy stems from the fattening: Specifically, the process known as gavage, force-feeding the animals through a tube inserted into the esophagus. Opponents of foie gras claim gavage is cruel; foie gras... More >>>
Only one aspect of dining at Araka can top the gorgeous interior: Chef Mark Curran's superb work in the kitchen.