Short answer: yes, with big caveats. There is no hard city- or state-level foie gras dataset, so anything here is a model, stitched from:

Below is a reasonable, internally consistent breakdown of the current U.S. restaurant-driven market, with NYC at ~25–30% and the top ~10 metros at ~80% of consumption, matching the PDF’s narrative.

Think of these as order-of-magnitude, not precise. If you want, you can treat the “central estimate” as the mean and add ±2–3 percentage-points as a working uncertainty band.

1. City-by-city breakdown (current, restaurant-driven market)

Share of total U.S. foie gras consumption by city/metro

(Central estimates; all numbers are % of U.S. consumption ≈ 100%.)

Top tier (NYC + big 4–5 metros):

Rank City / Metro Central est. % of U.S. Notes
1 New York City, NY 27% PDF and external sources put NYC at 20–30% of total US sales and ~1,000 restaurants pre-ban fight; I use 27% as a midpoint. (Business Insider)
2 Chicago, IL 10% Major Midwestern hub; had its own ban (2006–08) then strong rebound; lots of Michelin-level and steakhouse volume.
3 Las Vegas, NV 9% Strip resorts + celebrity chef restaurants; PDF calls foie gras “pretty plentiful” and Eater finds dozens of venues. Vegas also soaks up some ex-California demand.
4 Washington, DC metro (DC/MD/VA) 8% High density of Michelin/French/power-dining; no bans, steady demand, plus affluent suburbs.
5 Miami & Palm Beach, FL 6% Luxury hotel and resort dining + wealthy Palm Beach crowd; foie burgers, seared foie, tasting menus.

Second tier (still big, but below the core four):

Rank City / Metro Central est. % Notes
6 Boston, MA 5% Strong French/New American + steakhouse scene; likely top market in Northeast after NYC.
7 Philadelphia, PA 4% Solid fine-dining + quirky things like foie gras cheesesteaks; activist pressure but no ban.
8 Houston, TX 4% Oil-money steakhouses + chef-driven spots; luxury add-on ingredient.
9 Dallas–Fort Worth, TX 3.5% Similar profile to Houston with steakhouses and French/modern American fine dining.
10 New Orleans, LA 3.5% French-Creole heritage; foie woven into high-end local cuisine; likely high per-capita, modest total volume.

Those 10 together = 80% of estimated U.S. consumption, which lines up with the PDF’s “top 10 cities ≈ ~80%” statement.

Third tier (noticeable but clearly smaller):

Rank City / Metro Central est. % Notes
11 Seattle, WA 2% Some high-end demand but under activist pressure; niche and somewhat fragile.
12 Atlanta, GA 2% Growing fine-dining scene, especially in Buckhead/Midtown; foie present but not central.
13 Orlando, FL 2% Driven almost entirely by resort tasting menus (e.g., Disney’s Victoria & Albert’s) and convention-tourism fine dining.
14 Honolulu, HI 1% Luxury tourist market; foie as a prestige ingredient in hotel fine dining.
15 Denver, CO 1% A few upscale restaurants + ski-town spillover (Aspen/Vail); still pretty niche.
16 Portland, OR 0.7% Culinary city but with ethics-driven food culture; small and contested foie niche.
17 Minneapolis–St Paul, MN 0.7% One small producer (Au Bon Canard) and a handful of restaurants; survey data suggests most diners unfamiliar and supportive of bans.
18 Austin & San Antonio, TX 1% A few ambitious restaurants that use foie, but tiny relative to state beef/barbecue focus.
19 Phoenix & Scottsdale, AZ 1% Resort and retiree fine dining; foie is an occasional luxury item.
20 Charleston, SC 0.5% “Punches above its weight” gastronomy; a couple of foie-using restaurants.
21 Baltimore, MD 0.5% Minor spillover market next to DC; a few upscale venues.
22 Cleveland & similar mid-size cities 0.3% A couple of fine-dining rooms; shows up mainly as token dishes.

Long tail:

California today