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5Church Atlanta, a New American concept located in its eponymous city, is now serving a breaded and baked goat cheese ball with a salad of asparagus, strawberry and cherry tomatoes. The dish also comes with a tomato cream and honey mustard sauce and lemon “gummies” —lemon zest cooked in sugar for three hours — and candied asparagus.
Availability: Through summer
Price: $13
In honor of International Women’s Day on March 8, Lady M will offer the Mimosa Cake, a dome-shaped cake made with vanilla sponge cake cubes and custard. The cake gets its name not from the classic brunch cocktail but instead from the mimosa flower, the unofficial flower for the holiday, which inspired the shape and color for the dessert. Lady M is based in New York City with 11 U.S. locations nationwide. It also operates 25 international locations throughout
Availability: Starting March 1 through March 31
Price: $85
Chef Nick Oberlin recently launched a weekend brunch menu at Pour Company in Fullerton, Calif. The new offering includes dishes like a breakfast sandwich made with malted milk Belgian waffles, Nashville hot chicken and pickled red onions. As an extra touch to drizzle onto the menu item, Oberlin toasts pink peppercorns and adds them to maple syrup. The sandwich also comes with pickles.
Availability: Indefinitely
Price: $14
Black Seed Bagels is teaming up with New Orleans sandwich shop Turkey and the Wolf for the next sandwich in its monthly chef collaboration series. This marks the first time the New York City bagel chain has collaborated with a restaurant outside of its hometown. The sandwich features griddled meat loaf made according to Turkey and the Wolf chef and owner Mason Hereford’s signature recipe, but with soaked plain and rye bagel crumbs instead of white bread as a binder. The meatloaf is topped with melted American cheese, pickled cherry peppers, basil, red onion and cream cheese mixed with slow-cooked tomatoes. It’s served on a fennel seed bagel. Guests will be able to enjoy the limited-time sandwich at all four Black Seed locations.
Availability: March 4 through March 31
Price: $13
In a move to introduce more sustainable seafood to the menu and reduce the threat of an invasive species, Farm Burger, a 12-unit fast-casual chain based in Atlanta, will soon offer a new sandwich featuring fried blue catfish. The menu item also comes with a slaw of Tuscan kale, carrots, onions, green cabbage, pickled jalapeños and a side of fries flavored with Old Bay seasoning.
The blue catfish, first introduced to the Chesapeake Bay region in the 1970s, is considered invasive because of its threat to the area’s ecosystem. The blue catfish has a long lifespan and few natural predators, both of which are factors in its dominance over other fish populations.
Farm Burger plans on running the catfish sandwich through the Lenten season but will consider keeping it on the menu for longer depending on customer response.
Availability: Starting March 5 through April 18
Price: $8.99
Wayan is a new restaurant from chef Cedric Vongerichten, son of chef and restaurateur Jean-Georges Vongerichten, with his wife Ochi and their friend Ezra Williams. The concept features a menu of French-Indonesian dishes such as the Avocado Gado Gado. Based on an Indonesian vegetable salad with peanut dressing at Wayan it’s made with avocado, poached quail eggs, radish, sunflower seeds and a rotating selection of market herbs (currently sunflower sprouts, cilantro, baby basil and amaranth). Vongerichten serves it with a dressing of peanuts, lime juice, cilantro, olive oil, fish sauce and green Thai chiles.
Availability: Indefinitely
Price: $15
