Articles on new and innovative food and beverage items trending across the independent restaurant landscape
Plus another high-low caviar presentation, an open-faced beet sandwich, and a floral variation of the Sazerac
Caviar and other fish roe have been appearing on many menus lately, often in casual settings and at reasonable prices.
A case in point is the potato tots with caviar on the menu at The Ruxton, which recently opened in Baltimore.
Another popular fish egg, tobiko, or flying fish roe, is mixed into the rice, along with smoked tuna skin, for a sushi preparation presented as a triangular sandwich at the Salty Flame, which recently opened in Miami.
A toasted open-faced sandwich, or tartine, is a meatless option at The Bentwood, which is located at the new Second City comedy club that just opened in Brooklyn.
In New Orleans, home of the original Sazerac, a variation on that cocktail is available at Bayou Bar, which QED Hospitality operates in that city’s Garden District. It’s enhanced by various floral aromatics and is therefore named after the famous flower lover from a children’s story, Ferdinand the Bull.
A cocktail of sorts is on the dessert menu at Spago Beverly Hills, where the “coupe-tail” program gives different pastry cooks the chance to create their own desserts in a glass, with a new one being rotated on each month. The Violette Baroness starts with a mascarpone-cherry gelato and from there goes on to mimic the Aviation cocktail.
Contact Bret Thorn at [email protected]
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