The latest dishes and drinks that have us doing a double-take this week include new bowls at a Venezuelan fast-casual concept, an apple pie croissant, and a cheesecake encased in white chocolate frozen with liquid nitrogen.

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.

Email Anna Kang at [email protected]

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