At Oli.Vine, a new restaurant in the borough of Queens in New York City, executive chef Nicholas Poulmentis is putting a Mediterranean twist on the maki roll. Instead of nori seaweed, Poulmentis uses grape leaves to wrap the roll, which contains Greek-style rice, ginger, shrimp, avocado, roasted red peppers and cucumber — making for a mashup between Japanese maki and Greek dolmades. After the roll is cut into bite-sized pieces, it’s topped with fried capers and emulsified tarama, or cured fish roe.
Availability: Indefinitely
Price: $14