Fried potatoes remain the most popular side dish, by far, in American dining, but at Chezchez in San Francisco’s Mission District, traditional fries are replaced by a different French fried-potato preparation, pommes dauphine, served with ranch dressing.
In Sebastopol, Calif., at Fern Bar, another menu item that’s now nearly ubiquitous, salmon crudo, is given a local touch by using salmon from nearby garnished with chips made from local potatoes as well as herbs from the chef’s backyard.
Long Island Iced Tea is given a smokey Texan augmentation at Miss Carousel in Houston, while the Southeastern picnic treat of pickled shrimp is combined with watermelon for a plated dish at Blue Jay Bistro in Littleton, N.C.
Speaking of North Carolina, that state’s barbecue is part of the inspiration for the ossobuco being served at Hew Parlor & Chophouse in Dunedin, Fla., where chef Eric McHugh uses a vinegar-and-chile mop sauce as the braising liquid.
Contact Bret Thorn at [email protected]
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