Let 'em eat foie gras, they declare Almost 4 months after ban, a number of restaurants appear to be dishing up the delicacy with impunity By Josh Noel Tribune staff reporter December 21, 2006 NOTE: This story contains corrected material, published Dec. 22, 2006. When the letter came from City Hall threatening punishment if he continued to serve foie gras at his North Side restaurant, Doug Sohn framed the warning and set it beside his cash register. And he kept serving the fattened duck liver without a care. "We displayed it proudly," said Sohn, owner of Hot Doug's, a gourmet...