Executive pastry chef Samantha Santiago Torres at LH Rooftop in Chicago recently added this summer dessert created with a strawberry and Chartreuse jelly and a goat cheese mousse. The layered treat is topped with Chartreuse-infused strawberries, caramel, almond Florentine and strawberry sauce.

Availability: Through July

Price: $10

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

Latineria, a new fast-casual spot that debuted in May at New York City’s Grand Central Terminal, combines classic breakfast flavors and Latin American street food with its new BEC Empanada. It’s a fried empanada stuffed with Monterey Jack cheese, scrambled eggs and maple-glazed bacon.

Availability: Indefinitely

Price: $3.95