There are few things more quintessentially French than crème brûlée—except perhaps foie gras. At Woodlot, the cottagey Canadian restaurant in Little Italy, David Haman transforms both into
a cozy, hearth-side snack. Cured duck livers are poached, blended into a silky mousse and sprinkled with sugar, which is lightly torched for a crunchy caramelized finish. The result arrives on a butcher-block platter with fig preserves, flaky Maldon salt and slices of chewy, nut-brown bread laced with warm baking spices. The combination is sweet, rich and deliciously festive—like Christmas in Alsace. $16.
Woodlot, 293 Palmerston, at College, 647-342-6307