There are a lot of roasted cauliflower dishes out there these days as chefs try to find tasty and attractive dishes to serve to people who don’t want to eat meat. Blake Lord-Witting, executive chef of Alder & Ash in Seattle, gives his version more heft (and protein), by adding curried black lentils to it, and additional complexity by cooking coconut milk into a vegan version of brown butter.
At J Wong at the Julia & Henry’s retail and restaurant space in Miami, chef, Xarles Thomson serves a mahi mahi ceviche in a rocks glass, and at elNico in Brooklyn, N.Y., cocktail maven Leo Robitschek uses what is essentially pickle juice (but made by lactofermenting cucumbers) as the inspiration for a complex high-end cocktail.
Elsewhere in New York City, at Brasserie VietNam, head chef Ray Huang makes a traditional whole fried fish dish into a more easily eaten dish of fish pieces.
And in Nashville, at Luogo, chef and owner Anthony Scotto embellishes traditional rigatoni Bolognese with the addition of chicken thigh and fennel.
Contact Bret Thorn at [email protected]
