New-ish chef Matteo Venini riffed on his favorite grocery store candy, the Mars Bar, for the confection. Nougat is swapped out for cold foie gras mousse, which is covered in dark chocolate, salted caramel, and Marcona almonds. Those looking to try the foie-bar shouldn’t expect penny candy—the dessert comes as part of the eight-course, $125-plus chef’s table. Advanced reservations are required.
This isn’t the first time Washington chefs have sweetened up goose liver. We’ve seen everything from foie gras “fig newtons” at Seasonal Pantry, to Rose’s Luxry‘s foie gras French toast, and waffles topped with the offal-y stuff and sauternes syrup from Marcel’s.