Dishes and drinks that have us doing a double-take this week include a cocktail made with fermented mushroom juice, a “gunpowder-spiced” fried chicken taco with chow-chow and the latest Dessert Graffiti at The Bazaar by José Andrés.

Those of us at Restaurant Hospitality regularly see what independent operators are dishing out, but some menu items make us stop and stare — whether they involve an out-of-the-box way of using an ingredient, the appearance of a burgeoning trend or simply stunning presentations. We bring you NOM: our New on the Menu weekly roundup.

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