Articles on new and innovative food and beverage items trending across the independent restaurant landscape
Plus upscale kalbi, sea bass ceviche, and a cocktail with Long Jing tea
Grandma’s Home is a pretty large restaurant chain in China that recently opened its first location in the United States, in New York City. It features the food of Hangzhou, a beloved ancient city and cultural center that we don’t hear much about these days. One of its best known agricultural products is Long Jing tea, known for its smooth leaves and refined flavor. A large-format cocktail at the restaurant is made by straining all of the ingredients through Long Jing tea as they pour them into a pot from which the drink is served.
Kalbi, the Korean word for beef short ribs, is a mainstay at Korean barbecue restaurants, where it’s often glazed in a sauce made with the sweet-and-spicy chile paste called gochujang. Timur Fazilov, the chef who oversees the Atlas Restaurant Group’s Asian concepts, clearly draws inspiration for that at Azumi, which opened this summer in Houston, where he offers a large-format bone-in short rib dish that’s marinated in a gochujang sauce.
Local ingredients are the inspiration for the ceviche at Descanso, which has locations in Los Angeles and Costa Mesa, Calif., where chef Jose Angulo uses local sea bass as well as other ingredients that showcase the bounty of Southern California.
A different set of local ingredients are on display at The Source at Suncadia, in Cle Elum, Wash., where chef Henry Rapanut smokes brisket over local applewood and serves it in a sauce made with local blackberries.
Bombolini is an Italian type of doughnut, but the name actually means “little bombs,” and that’s likely where the name “crab bombs” comes from for a dish of crab-stuffed fried dough balls that are served over avocado chimichurri at Ocean & Earth in Yorba Linda, Calif.
Contact Bret Thorn at [email protected]
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