Well, the chef at Joe Beef, Frédéric Morin, has taken the concept to new depths of gluttony, The Foie Gras Double Down. It's a whole lot of crispy bacon, extra sharp cheddar cheese, homemade aïoli, stuffed between two 3-ounce slabs of chicken-fried foie gras and drizzled in maple syrup. Some things are worth dying early for.
Photo: This is Gonna be Good
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