Articles on new and innovative food and beverage items trending across the independent restaurant landscape
Plus an Everything bagel cocktail, escargots with gochujang, a sandwich that’s also a hangover treatment, and stuffed chayote
Montgomery, Ala., is the home of the director and editors of the hit film Everything Everywhere All at Once, which features an Everything bagel.
In an unusual take on hometown pride, Uria Price, the head bartender of The Anvil Pub & Grill in Montgomery used that bagel, and the smoked salmon often served on it, as inspiration for a variation on a Dirty Martini that includes gin infused with smoked salmon.
Leftovers and a tiring week were the inspiration behind the Hangover Helper sandwich at Big Buns Damn Good Burgers in Ashburn, Va., which is a fried chicken sandwich with eggs, fries, ham and other satisfying ingredients.
The Crooked Ram in Manchester, Vt., has an open-air bar called, appropriately enough, The Yard, and chef Tiara Adorno is offering a pizza there topped with potatoes and squash blossoms.
Eileen Andrade, chef of Amelia’s 1931 in Miami, said escargots are not often seen on menus in that city, which she finds “interesting,” since her customers are gobbling hers up.
At El Naranjo in Austin, where Iliana de la Vega is chef, sous chef Almendra Achotegui developed July’s appetizer of the month, which is chayote stuffed with shrimp.
And in New York City, at the high-end Asian-inspired barbecue restaurant Kyu, caviar is being served on milk bread as a sandwich.
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