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New on the Menu

New on the menu: Amanda Cohen’s vegetarian Muffuletta and a sushi-musubi mashup

Plus Boeuf Bourguignonne, Peking Duck and vegan ramen, all for takeout

Dirt Candy, Amanda Cohen’s fine-dining vegetable restaurant, closed in March along with much of the rest of New York City as it hunkered down as the nation’s epicenter for the coronavirus pandemic.

The infection rates in the city is now below 1% now, but dining rooms are still closed in an effort to keep that rate low, and Cohen has reopened Dirt Candy as a more casual spot with outdoor seating and takeout, including a vegetarian version of the Muffuletta sandwich.

Also meatless, and in New York, the ramen spot Tonchin has launched a pop-up in Brooklyn with a menu that includes a vegan noodle soup with ginger, pickled cabbage, corn and more.

Another Japanese-inspired item is available for takeout or delivery from Sushi with Attitude, a virtual restaurant in Los Angeles that is in the process of trademarking the term SushiBi.

Baltimore has a new Chinese restaurant named for the most common greeting in Mandarin. NiHao is a collaboration of chefs Peter Chang and Pichet Ong and offers a Peking Duck feast to go, along with the fixin’s for duck broth noodle soup.

Maison Danel in San Francisco also is offering its guests elaborate takeout dishes that they’re not likely to take at home. It takes two days to make a traditional Boeuf Bourguignonne, or you can pick up a jar of it from this salon de thé and heat it up when you get home.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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