Yet while (civilly) creating Wine Enthusiast Magazine's Best 100 Wine Restaurants issue for 2013 (and munching on some sublime watercress, yum!), I noticed a trend: All of our restaurants were obsessed with duck!
Yes, duck is the new bacon. And did we mention it makes for a cool wine plaything? Sommeliers and chefs are in cahoots on this one.
(Ducks hanging in the meat locker at Saison...poor little guys..)