Get it while it’s hot! The Mission’s Hog & Rocks already boasts the best burger in town from where I’m standing and now it just got a whole lot better/more indulgent (and quasi-legal?) with the addition of a big-ass chunk of foie gras.
“How is this possible?” You may be asking. The answer is slightly more involved than YOLO (even though we’d find that perfectly acceptable). Chef Robin Song is using leftover foie gras from a New Year’s prix fixe menu at the restaurant to top the $24 burger with the foie as a “free” side dish until it’s gone (projected to be in the next day or two.)
The Hog & Rocks burger is already a marvelous creation: two perfectly seasoned patties (yes, it’s a double burger), grilled onions, sauce, lettuce, American cheese, and a duck egg ($2 extra, it’s a must add-on.) I don’t know about you, but I’m both giggling and salivating over the idea of a double burger with foie gras and a duck egg, whimsically juxtaposed with American cheese. Chef Song even tells Eater SF that “When the foie runs out, I'm going to do the fried duck eggs and leftover truffles.” Yes please.
From a historical standpoint, the last time SF had a “foie gras-gate” was at Presidio Social Club in 2012, when restaurant owner Ray Tang cited that “California’s prohibition simply doesn’t apply to us,” as they’re in the Presidio, a national park under federal law. Unfortch, Presidio Social Club pulled their foie gras slider later in 2013, under pressure from the Presidio Trust.
So there you have it, don’t miss your opportunity to get some tasty, juicy, and perfectly fatty legal-ish foie gras atop a tasty, juicy, and perfectly fatty Hog & Rocks Burger. What are you waiting for? Go!
[Via Eater SF, image from Chef Robin Song’s Instagram]
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