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For this signature dish named after the pastry shop in New York where it’s served, chef and owner Eunji Lee starts with a mousse made by toasted Korean brown rice that she infuses with cream and milk overnight, purées, strains, mixes with white chocolate, vanilla bean and French sea salt and then whips.
She takes a customized pastry mold shaped as the shop’s logo and layers the mousse in it with a pecan-hazelnut sablé cookie on the bottom, followed by a pecan biscuit cookie, brown rice caramel and pecan praline. The dessert is sealed in a thin coating of white chocolate.
Price: $17
Sol Han, the head chef of LittleMäd in New York City, roasts lobster tail with pine nuts and garlic butter and serves it in the shell accompanied by fried rice made with the lobster tomalley and innards as well as garlic, sesame and shiitake mushrooms. On the side is a white kimchi made of lobster claw and knuckle meat mixed with cabbage, jangaggi pickled cucumber and jalapeño pepper. It’s accompanied by miso soup made with lobster shell
Price: Part of the $75 tasting menu
Brad Wise, owner and chef of Rare Society in Santa Barbara, Calif., showcases the restaurants steaks that are dry-aged in-house. He and his team grill bone-in rib eye, New York Strip and filet mignon (or sometimes different cuts) over the restaurant’s wood fired grill fueled with local red oak.
The meat is served on a custom-made lazy Susan and accompanied by roasted bone marrow, a charred cippolini onion, béarnaise sauce, creamy horseradish sauce and “T1” sauce, the restaurant’s steak sauce made with raisins, tomatoes, Worcestershire sauce and orange juice slowly simmered for several hours.
All told, guests get around 50 ounces of meat.
Price: $192
For this dessert planned for the soon-to-open Bar Spero in Washington, D.C., chef Johnny Spero draws inspiration from one of his favorite desserts when living in the Basque country, where the cheesecake was “burnt and caramelized on the outside, soft and gooey on the inside.”
He starts by dusting a layer of cream cheese with sugar and then caramelizes it with a torch. Then he mixes that into his ice cream base, cools it, spins it into ice cream and freezes it in cylindrical molds.
Separately he makes a sweetened cream cheese mousse and pipes that into a silicone mold. He inserts a cylinder of ice cream into that, covers it with more mousse and freezes it.
He then dusts the top with a combination of sugar and isomalt and torches it so it looks like a cheesecake. It’s served on a large roasted sheet of brique dough with a slice cut out so guests can see layers of the mousse, ice cream and roasted sugar.
Price: $16
Dustin Everett, the new chef of Fish Cheeks, a modern Thai restaurant in New York City, coats 8- to 9-ounce mackerel fillets in fish sauce caramel — sweetened, thickened fish sauce — grills them and then adds more fish sauce caramel and torches the skin “to give it a really nice char.”
Then he tops it with a salad of julienne green mango, shallots and Thai bird chiles in a dressing of equal parts fish sauce, lime juice and palm sugar. He garnishes it with fried shallots and cilantro.
Price: $27
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