Chef Michael Beltran and his Ariete Hospitality Group recently opened a Mediterranean restaurant called Eva at CocoWalk, and open-air mall in the Miami neighborhood of Coconut Grove. There he is serving a rich dish of date pancakes topped with foie gras.
In Asheville, N.C., at Little D’s, sous chef Faith Hall has dreamed up a gnocchi dish served with her own version of chile crisp along with jam made with local bacon and coffee from a local roaster (the coffee itself is from the Indonesian island of Sumatra).
Tuna tartare gets a new spin at Marc Zimmerman’s latest restaurant, Yokai in San Francisco, where it’s augmented by a gelée made with the tuna bones and served with nori-dusted rice paper.
A bit south of there in Palo Alto, Calif., at Sekoya Lounge & Kitchen, a Manhattan gets a unique boost with a syrup made with baby pinecones, and as football season approaches its crescendo, The George Sportsman’s Lounge at the new Durango Resort & Casino in Las Vegas is offering a game day-oriented snack of Philly cheesesteak egg rolls.
Contact Bret Thorn at [email protected]
