Donna is a restaurant in New York City owned by its employees, so it makes sense that the staff is into equality and sharing, which is exemplified in the Blue Norseman, a cocktail that combines tropical and Nordic flavors harmoniously as a high-proof reminder that we all live on the same planet, after all.
And here in the northern hemisphere it’s summer, and so at chef Tyler Slade’s restaurant Bargello in Asheville, N.C., sous chef Christian Boutelle developed a dish of scallops served over corn, squash, and other seasonal produce, and sea bass gets similar treatment at seven-unit SOL Mexican Cocina.
At Decade in Louisville, Ky., co-executive chefs Andy Myers and Matt Johnson have been playing with their pasta extruder and different vegetable juices. The result is bucatini made with jalapeño pepper juice.
And back in New York City at Sake No Hana, Tao Group Hospitality corporate chef Jason Hall has added zing to an edamame appetizer by tossing it in house-made chile crisp.
Contact Bret Thorn at [email protected]
