Chicago Tribune restaurant critic Phil Vettel found Tru's "Faux Gras" "close to the real thing", and Spiaggia's "terrina de fagato grasso vegetariano" "undeniably rich and indulgent", but "[lacking] the characteristic foie-gras intensity".
Chicago Tribune restaurant critic Phil Vettel appreciated Tru's "Faux Gras" for its remarkable similarity to genuine foie gras, while Spiaggia's "terrina de fagato grasso vegetariano" was lauded as extravagantly rich and indulgent, but lacked the unmistakable flavor of foie gras.