All Coco, which operates 15 units in Thailand, officially added Coco Waffles to the menu at its first U.S. location that recently opened in Tustin, Calif. The waffles are made-to-order using a coconut-based batter — coconut water, chopped young coconut, coconut powder, eggs, non-dairy creamer, wheat starch, icing, salt, baking powder, vanilla, milk and soy. The Asian-style treats have a chewy texture and are available a la carte or as a combo with the Coco-Slushie, a coconut-flavored drink.
Price: $3.99 a la carte; $6.99 with a drink
The Bernina Red Eye
Restaurants are seeing benefits from launching coffee shop-cocktail bar hybrid concepts that cater to the passion that guests have for the flavor profiles found in both beverages. We noticed a similar synergy between coffee and cocktails in this new seasonal drink at Analogue in New York City. The Bernina Red Eye is a blend of rum, rye whiskey, espresso liqueur, Genepy (herbal liqueur), Cynar (artichoke-based liqueur), Angostura bitters (bitters flavored with herbs and spices), habanero shrub and a spray of atomized mint liqueur. Once the cocktail is stirred together, it’s strained over a large ice cube and garnished with coffee beans.
Availability: Through summer
The Crave Burger with ‘baconaise’
Sarah Addy Photography
The latest edition of the signature burger at Just Be Kitchen in Denver includes a condiment we’ve never heard of before: “baconaise” — made with bacon fat, instead of eggs, and a special house spice blend. The burger features a grass-fed beef patty, crunchy slaw, pickles, arugula and this mayonnaise substitute on a Paleo-friendly bun.
Availability: Through summer
Price: $13, with an option of adding grass-fed cheddar or egg for $1.50
Caviale e Mozzarella
Zeppole, or Italian fritters, are traditionally served as a sweet snack, but newly opened Cal Mare in Los Angeles is putting a savory twist on them instead. The restaurant, owned and operated by Mina Group, a 2017 RH 25 multiconcept operator, pairs zeppole with a variety of cheeses wrapped in prosciutto, sweet wildflower honey, caramelized onions and a dollop of a choice of caviar.
Price: $18 to $55, depending on the combination of cheese and caviar chosen
Nashville hot avocado
The “Nashville hot” flavor has experienced a 300-percent growth on U.S. menus over the past four years and the trend is going strong. We’ve seen it done with chicken and cauliflower, but what caught our eye at The Charles in Baltimore, Md., was the use of the Southern seasoning with avocado. This dish on the restaurant’s new weekend brunch and dinner menus consists of tempura-fried avocado coated in Nashville hot sauce and paired with bread and butter zucchini pickles.
Braised lamb roti
Inday Go Go, a sister spin-off from Indian concept Inday, debuted with the recent opening of Urbanspace Lexington, a food hall in New York City. This new and exclusive menu item at the fast-casual spot features braised lamb, chopped greens, pickled vegetables, sliced avocado and lemon yogurt inside a Go Go roti — a gluten-free, housemade wrap made with coconut flour, chia seeds and flax seeds.
A new take on poisson cru (a classic French-Polynesian ceviche-style dish) at Marché Moderne in Newport Beach, Calif., showcases raw Bigeye tuna and fluke marinated in a coconut-lime vinaigrette — made with yuzu juice, kosho (a Japanese yuzu paste), lime zest and coconut milk — and garnished with avocado, radish and crumbles of fried chicken skin.