The new seasonal menu at Poggio in Sausalito, Calif., includes a pizza topped with hedgehog mushrooms, asparagus, green garlic and Crescenza cheese. Guests can add anchovies, arugula or an egg for $2 each, and prosciutto or mushrooms for $5 each.
Availability: Through June
Spicy Lamb Gyro Dumplings
Brooklyn Chop House
The latest addition to Brooklyn Chop House’s dumpling menu features Mediterranean flavors. The New York City, concept serves a gyro-inspired variety stuffed with Pat LaFrieda lamb, mint, dill, dried oregano, onion, garlic and lemon zest. The dumplings are paired with tzatziki, made with Greek yogurt, cucumbers, garlic, dill, oregano, onion, white pepper and kosher salt.
Price: $15 for 5
Honeydew, Honey See
Drink Company, the Washington, D.C.-based operator of Columbia Room and Reverie, is bringing back the Cherry Blossom version of its rotating Pop-Up Bar, or PUB, in its home city. The themed pop-up spot offers cocktails with Japanese flavors such as the Honeydew, Honey See — made with sake, shio koji, cucumber, honeydew melon, a lactic acid solution for added sharpness, absinthe and vermouth. The vibrant green sip is garnished with melon spheres.
Availability: Through April 21
Chuleta Kan Kan
RM Studio Corp
A new dish that has been getting a great response from patrons at Toro Toro in Miami is the Chuleta Kan Kan — a 32-ounce cut of pork that includes the loin, ribs and belly. The hefty pork chop is roasted on top of a charcoal grill and carved tableside by a chef. The menu item also comes with arañitas (fried plantains), cilantro sauce, Bibb lettuce, farrotto con gandules (farro risotto with pigeon peas), chorizo and tomatillo kimchi slaw. Guests of two or three can enjoy the dish by making their own lettuce wraps with the meat.
At Yours Truly, a new eatery that opened in Venice, Calif., on March 21, the menu is focused on dishes that celebrate chef Vartan Abgaryan’s Armenian heritage and Los Angeles’ multicultural community. One dish features crispy octopus coated in strawberry harissa and crusted with walnut dukkah. The menu item also comes with labneh as well as radish and onion sprouts.
Availability: Through fall
The new spring dessert at Toriko NY, a yakitori concept in New York City, celebrates the change in season with the use of cherry blossom. It’s a sakura, or cherry blossom, mochi with sweet red bean, mascarpone mousse and mixed berry compote. The treat is topped with cherry blossoms and meringue.
Availability: Through April 30
Price: Part of $85 omakase tasting menu; $10 à la carte
Around the World Macarons
Dbakers Sweet Studio in Miami has a new line of macaron flavors inspired by countries around the world:
- Venezuela, with golfeado (Venezuelan cheesy roll) ingredients — muscovado sugar, anise seeds and cheese
- Colombia, with pâte de fruit made from a South American fruit called lulo that tastes sort of like a passion fruit.
- Italy, a take on tiramisu with mascarpone cream, coffee ganache and toasted coffee bean
- Brazil, featuring the flavors of a Brazilian candy called beijinho — condensed milk cooked with butter and coconut flakes
- Japan, with matcha ganache and tahini buttercream
- Lebanon, a baklava-inspired macaron with rose water, orange blossom and a pistachio filling
- France, a riff on crème brûlée with toasted caramel
- Mexico, with dark chocolate and chile
- Canada, with maple buttercream and caramelized bacon
- India, with a curry and white chocolate ganache
- Thailand, mango pâte de fruit with a hint of Thai chile
- Cuba, a macaron version of pastelito de guayaba with cream cheese and guava pâte de fruit
10% of the proceeds on the limited-time collection will be donated to the Special Olympics. Guests can get them in-store or through the bakery’s newly launched nationwide shipping.
Availability: Through June
Price: $24 for 12; $48 for 24