Articles on new and innovative food and beverage items trending across the independent restaurant landscape
Plus a bison meatball sandwich and Filipino fried chicken
The Pumpkin Spice Latte remains the most popular coffee beverage of this time of year (apple drinks are giving it a run for its money this year, but the PSL still reigns supreme), and the Espresso Martini is a cocktail that just won’t go away. Why more people aren’t combining the two is a mystery, but Matthew Izaguirre is doing just that at Coral Club in Nashville.
At the Washington, D.C., location of the Lebanese restaurant Ilili (there’s one in New York City, too), chef Satinder Vij is cooking halibut in sous-vide and dressing it in a sauce inspired by the Lebanese dairy-and-grain product known as Kishk.
Halibut, specifically from Alaska, is also the star of a dish at Spoonbar in Healdsburg, Calif., where executive chef Wyatt Keith gives it a sort of Saltimboca preparation, but with dill instead of sage. It’s part of the restaurant’s new menu developed in collaboration with Ryan Fancher, executive chef of Piazza Healdsburg Group, which operates the h2hotel where Spoonbar is located.
In Los Angeles, Sage Regenerative Kitchen has a mission to use local and sustainable items, but with more of focus on sustainability in the case of its Bison Meatball Pezzolo, which features Force of Nature bison from Texas, but raised using regenerative grazing practices, and mozzarella cheese from Ohio, but from pasture-raised Guernsey cows producing A2 milk, which is believed to be easier to digest than milk that contains both A2 and A1 dairy proteins.
Immigrant Foods also has a mission, which it calls "gastro-advocacy," highlighting the food of the many cultures that make up the United States, including that of the Philippines, which is the inspiration for its fried chicken.
Contact Bret Thorn at [email protected]
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