Carolina Stone Fruits
At Cultura in Asheville, N.C., executive chef Jacob Sessoms is celebrating end-of-summer fruits with this dish of local yellow and white peaches and nectarines as well as plums , sliced and served with house-made goat cheese, brown butter vinaigrette and local tarragon, marigold leaf, rose geranium and red mustard leaf.
Healthy Heart Tonic
This eye-catching beverage at Lucy’s in Auburn, Ala., was developed by head barman Neil Cooper, who uses ingredients intended to lower blood pressure or vascular inflammation or otherwise benefit the heart. That includes thyme, black cherry, orgeat with orange flower water as well as almonds, plus more almonds floated in the tonic itself and orange slices. It’s sweetened with turbinado sugar.
Warm Pear Cider
Eunice restaurant in Houston is celebrating the fall with this cocktail, which starts with a local cider that’s infused with three types of pears, orange peel and autumn spices including ginger, star anise, cloves and cinnamon. It’s spiked with Goslings Black Seal Rum and a splash of sherry. It’s garnished with a skewered pear slice topped with star anise.
This pizza at Mi’talia Kitchen & Bar in Miami, part of the Grove Bay Hospitality Group, resembles a sunflower and evokes late summer in Florida with its sun gold tomatoes, yellow squash, lemon zest, mint-pistachio pesto, ricotta cheese and sunflower seeds.
At Rioja, one of chef and restaurateur Jennifer Jasinski’s Denver operations, “pasta ninja” Dani Youngerman rolls out pappardelle and cuts it with jagged edges. Then she lays on a filling of house-made mozzarella, ricotta and chives, folds the pasta over to seal it in and then rolls it into a crown shape. The crowns are cooked in water for six minutes and dressed in a light sauce of butternut squash with black truffle
This sandwich by Rob Levitt, head butcher and chef of Publican Quality Meats, a One Off Hospitality restaurant in Chicago, features thinly sliced roast beef, charred cabbage, palm sugar vinaigrette and an aïoli made with roasted corn, garlic, lemon and eggs emulsified with rice bran oil. It’s served on multigrain bread developed by head baker Greg Wade.
Chocolate Terracotta Warrior
This dessert at China Poblano by José Andrés in Las Vegas might bring out diners’ inner archaeologist. Inspired by the life-sized terracotta statues discovered in Xi’an, China, at the tomb of emperor Qin Shi-Huang, it comes to the table with the chocolate warrior — made by lining a warrior-shaped mold with chocolate, filling it with chocolate mousse and laying it upon a bed of ginger ice cream — buried in chocolate cookie crumbs, waiting for guests to excavate it. It’s garnished with banana slices and edible flowers