My wife is still talking about the Beef Wellington after almost a week; Forepaugh's is now her place of choice for steak. After devouring my rib eye, I understand where she's coming from; but the real winner here is the gravy that is served with it- clearly made from the pan drippings, it is succulent, rich, sweet, and oh so flavorful. It makes the steak and indeed the meal.
We also tried the seared foie gras as well as the duck confit foie gras pate. The pate was the clear winner here; the seared foie gras was tasty, but the pate was by far more succulent, rich, and delightful. For a special occasion, Forepaughs is a no brainer.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.