Articles on new and innovative food and beverage items trending across the independent restaurant landscape
Plus Peruvian tempura, fine-dining pot pie, and a Martini with house-made brine
There is a budding trend, still kind of small, in the cocktail world to offer a little snack that’s designed specifically for a particular drink. You can read about it here, or take a look at the Meritage Martini at Ember Steak in this gallery, which comes with a parfait of lobster, avocado, and caviar.
Arancini, the fried Sicilian risotto balls, are a popular appetizer at Italian restaurants and a pleasant passed hors d’oeuvre at cocktail parties. Mexican street corn, or elote, has been transformed from a casual hand-held snack to quite a common side dish at American restaurants. Dante de Magistris combines them at The Wellington in Belmont, Mass.
Peruvian food is now popular enough that even sub-categories of the cuisine are being highlighted, particularly Nikkei, which is a term for Peruvian food with Japanese influence. It can be had at the latest location of Mission Ceviche in New York City, where shrimp tempura is brushed with a mayonnaise spiked with rocoto chile.
A bit uptown from there, the relatively new location of Bourbon Steak, a Michael Mina concept, is dishing up lobster pot pie.
And in Chicago, at the cocktail bar Common Decency, chef Mark Steuer is making gluten-free gnudi and simmering it in a sauce inspired by the Roman pasta dish cacio e pepe.
Contact Bret Thorn at [email protected]
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