At David Burke Townhouse, white truffle makes its way onto the menu in savory and sweet creations. Executive Chef Carmine DiGiovanni adds it to risotto Milanese, mac and cheese and other pasta items and soft scrambled eggs, and the pastry kitchen turns out a bourbon-poached pear with white truffle mascarpone. At Colicchio & Sons, Chef James Tracey is serving a ravioli and risotto that can be topped with shaved white truffles, a ricotta pizza topped with shaved truffles and truffle-flecked soft-scrambled eggs. They are also offering whole truffles for the table, which can be shaved onto whichever dishes guests would like. Chef Jesse Schenker at Recette is serving foie gras ravioli, which is foie gras snow with brown butter jelly, hazelnuts and fresh white truffle. "Foie, brown butter, hazelnuts, topped with white truffle -- what could be better?" he asks. "To prepare, I sous vide a whole load of foie for 10 hours till it turns to liquid -- essentially melted foie. I season it and put it into demi-sphere molds and put into freezer. I then make traditional ravioli pasta and enclose the sphere with the frozen foie mold so as soon as I boil the ravioli, the foie goes back to a liquid state. You pop the one-bite ravioli and are overcome by a liquid explosion of foie! We serve the ravioli with pink salt-cured foie torch on and grate frozen foie 'foie snow' which melts when it hits the ravioli. It all sits on a bed of crushed toasted hazelnuts and is topped with freshly shaved white truffles tableside." Chef Stephen Wambach at Barclay Prime in Philadelphia has added a meaning to the city's signature dish with his $100 cheesesteak. The dish features Kobe ribeye topped with Fontina Val d'Aosta, housemade foie gras terrine and a generous portion of shaved white truffles, all served on a hearty grilled ciabatta and accompanied by a complimentary half bottle of Perrier-Jouet, Grand Brut. Meanwhile, in Rancho Palos Verdes, Chef Michael Fiorelli is serving poached kushi oysters with torn ciabatta croutons, shaved white truffles and a sunchoke puree for his New Year's Eve menu at mar'sel at Terranea. "One of my favorite things about winter is the opportunity to pair oysters and truffles. There's just something so uniquely ethereal about the brininess of a West Coast oyster set against the earthiness of an Alba truffle," Fiorelli says. >To submit a news tip, email: email@example.com.