Celebrity chef Angelo Sosa has a new restaurant in Phoenix in partnership with restaurateur Mark Stone called Kembara that reflects both of their experiences in Asia. One dish on the venue’s debut menu is inspired by a Thai dessert made with various jiggly sweets over shaved ice. Sosa made it savory, however, and centered it around cured tuna.
At The Warren, a gastropub in New York City, owner Dimitri Liberis discovered a hidden room in the basement and turned it into a tasting-menu-only destination on the weekends called The Den. There chef Juan Bautista is making traditional escargots and serving it over roasted bone marrow.
A very short trip upstate from the city to White Plains, N.Y., is a new restaurant called Miles, The Prince, which also has a tasting menu, and it includes roasted acorn squash over acorn squash purée, among many other elements.
Also near New York City, in Metuchen, N.J., Meximodo Cocina Mexicana & Tequila Bar has a massive list of Mexican spirits, including tequila and mezcal, of course, but also lesser known ones, including sotol, which is made into a pretty green cocktail.
And in Nashville, at Evelyn’s, chef Chris Neff makes an elegant surf & turf by wrapping corvina in speck.
Contact Bret Thorn at [email protected]
