I make phenomenal foie gras but I took it off [the menu]. It's a business decision because people are protesting, in a shy way, about the way it is made," says Pino Posteraro, chef and owner of Cioppino's.
"But by all means I love it -- it has something to do with hundreds of years of tradition. But when it becomes a liability instead of an asset . . . ," says Posteraro, his voice trailing off.
Top Vancouver restaurateur drops foie gras from the menu