Roughly 20 PETA protestors gathered outside Hot’s Kitchen in Hawthorne on Thursday to protest the return of foie gras to the restaurant’s menu, as well as the chef who cooks it up.

Sean Chaney, the chef and owner of Hot’s, was one of the plaintiffs who sued California Attorney General Kamala Harris in a successful attempt to overturn the state’s 2012 ban on foie gras, calling it unconstitutional. A federal judge overturned the ban on Monday, much to the delight of Chaney and the two other farm and restaurant groups who joined him in the suit – and much to the chagrin of PETA.

Chaney said he was undeterred by the protesters, who stayed outside of the restaurant for an hour holding posters emblazoned with an anti-foie gras cartoon.

“They seemed nice and friendly,” Chaney said of the protesters. “They only stayed for an hour. Now, all of us can rejoice and eat foie!”

Foie gras is controversial because it’s produced by putting a feeding tube down a goose or duck’s throat and force-feeding it to enlarge its liver.

“It takes a total lack of shame and empathy to crow about the chance to serve and sell the diseased liver of a tortured, force-fed bird,” PETA President Ingrid Newkirk said in a statement, encouraging people to boycott businesses that serve the dish.

Again, Chaney said he was unconcerned about these efforts.

“My doors are still open,” he said.