Articles on new and innovative food and beverage items trending across the independent restaurant landscape
Plus a Filipino-Japanese soup, customizable poisson en papillote and a sweet and floral cocktail
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Atípico, Spanish for “atypical,” is the name of a two-unit restaurant in Mexico City with an ever-evolving menu that was supposed to open in Dallas in June, but that has been pushed back to July. Late openings are anything but atypical, even at the best of times, and these days are to be expected. But founder and “chief atypical officer” Claudia de Murga, does plan on featuring the Ya Maika cocktail on her opening menu. It’s sweet and floral like her daughter Maika, after whom it is named.
These days many chefs are actually aiming for typical, but with a twist, which is why at Peachy Keen in New York City chef Nicholas McCann is serving chicken & dumplings with some refined touches — French-butchered chicken, heirloom carrots, ricotta dumplings — at the almost unheard-of entrée price in the Big Apple of $18
Similarly, but for a higher price tag, RPM Italian in Chicago has a Baked Alaska, but with an Italian name and salted caramel.
In Brunswick, Maine, at 555 North, chef Steve Corry is taking a classic French presentation but adding sides of pickled fennel, hazelnuts and lavender salt to allow guests to play — or “customize” if you prefer to call it that.
And back in New York City, at Gugu Room, chefs Aris Tuazon and Markee Manaloto combine Philippine and Japanese culture in a soup of short rib and udon.
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary
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