Foie gras is among the most luxurious of luxury foods, and the fatty goose- or duck-liver delicacies are generally considered expensive — and controversial. At Williams & Graham, the sizzling-hot LoHi spot that channels a 1920s speakeasy, the cocktails are vintage-classy (you can feel perfectly at ease ordering a Brandy Alexander or a throwback absinthe specialty drink), and the menu is focused on upscale small plates with "rarebits" like roasted bone marrow with bacon jam, black-tea-smoked quail with pine-nut polenta, and seasonal deviled-egg specialties. So Williams & Graham is well-situated to feature an oft-provocative and pricey indulgence like foie gras in the most elegantly simple and completely inexpensive way: seared tidbits of duck liver over tiny toast tips with enough sweet-tart blackberry gastrique for dipping and a sprinkle of hazelnuts for bite. At just $10 a plate, the only controversy here is how many orders you can get at one time.