All Good @AllGoodNYC
At Goosefeathers in Tarrytown, N.Y., executive chef Dale Talde prepares this dish of watermelon and raw, shaved snow peas that he dresses in a hot-sour dressing of tamarind with candied ginger, rice wine vinegar “and a lot of white pepper.”
“We wanted to draw from that iconic hot and sour flavor profile, using a tamarind base that adds both sweet and sour notes,” the chef said.
Two-course Mexican Shabu Shabu
MXDC Cocina Mexicana, a restaurant by Todd English in Washington, D.C., is rolling out this dish in October, which combines a Japanese meat dish with Mexican accoutrements. It starts with 12 thin slices of rib eye steak along with watercress and shiitake mushrooms. Those are cooked tableside by guests in a Japanese dashi broth and served with warm corn tortillas, red onion, cilantro and hoisin mole.
That’s the first course. The second course is angel hair pasta, carrots, potatoes, zucchini and pulled short rib that guests will cook in the same broth.
Price: $65 for two people
For this dish at Oak Steakhouse in Charlotte, N.C., executive chef Tyler Honeycutt cold-smokes scallops, keeping them at 60 degrees Fahrenheit or lower, letting the smoke settle on them and repeating the process another six times to give the seafood a deep smoky flavor. Then he sears them and serves them with leeks that are “melted” by sautéing them in butter and then adding vegetable stock and Dijon mustard. Also in the dish is corn purée emulsified with corn stock and butter, sweet potatoes that have been roasted and then fried, and dehydrated purple kale.
Silver Light Martini
This cocktail at Silver Light Tavern in the Brooklyn, N.Y., neighborhood of Williamsburg is made into a signature drink simply by replacing the usual vermouth with sake. The neighborhood spot also uses Plymouth gin, some pickle juice and a house-pickled pearl onion.
Golden Beet Tostada
TacoVision, which opened in New York City at the beginning of September, is the latest iteration of casual food with a local, sustainable ethos by chef Todd Mitgang, who with partners Brian Owens and Jason Steinthal also operates Crave Fishbar. His Golden Beet Tostada features yellow beets, sheep milk feta, orange segments, pickled onions and a non-local salsa made with macadamia nuts, toasted guajillo chiles, red wine vinegar and tomato paste.
LaFrieda Dry-Aged Cheeseburger Taco
Also at TacoVision is a taco made with dry-aged beef from celebrity beef purveyor Pat LaFrieda, along with Chihuahua and Oaxaca cheese and a relish made of green tomato slowly cooked in canola oil with chile, garlic, rice vinegar and agave syrup.