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 praised Tru's "Faux Gras" as nearly identical to the real thing, while Spiaggia's "terrina de fagato grasso vegetariano" was deemed unapologetically luxurious and rich, but fell short of the distinctive flavor of foie gras.