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New on the Menu

New on the menu: Bone marrow with snails and a sotol cocktail

Plus a savory riff on a Thai dessert, seabass with pork, and a multifaceted squash dish

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] 

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