Best Of Cleveland: Foie Gras

Great dishes shine no matter their partner. Cru Uncorked’s foie gras appetizer ($26) is the culinary chameleon of the Moreland Hills fine-dining restaurant, a rich fatty duck liver dish that gets a new supporting cast of accompanying ingredients almost daily. Executive chef John Stropki experiments with inspired presentations that straddle the fine line between salty and sweet, whether it’s the winter wonder of a miniature gingerbread-like cake with pieces of cranberry, apricot, pear and pistachios or the more-savory sendup of a Chartreuse puree with sauteed corn, a mushroom croquette and shaved radish. Whatever the foie gras is served with, the luxurious duck fat melts seamlessly, accenting the flavors. “I was going to take it off,” says Stropki of the fan-favorite. “But the majority of the people wanted to see that preparation in some shape or form, so it’s still on the menu.” 34300 Chagrin Blvd., Moreland Hills, 440-903-1171, cruuncorked.com

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