New on the Menu: Corn ribs and mushroom maki

Blackened Miso Corn Ribs

Corn “ribs” are an increasingly popular vegetarian option, and Chris Arellanes, chef of the New York City location of KYU, in the neighborhood of NoHo, offers it blackened with miso.

He splits corn on the cob lengthwise into eight “ribs” and grills them. He tosses them in a sauce of eggless aïoli, lime, yuzu kosho, miso, shallots, and garlic, and then dusts them with onion powder made by slowly simmering julienne Spanish onions until they are darkly caramelized, coloring them with squid ink, spreading them on a Silpat, dehydrating them and then powdering that in a food processor. The dish is served with a lime wedge.

Price: $14

Idlewild Photo Co.]

Cordon Bleu Skewers

At Bar Futo in Portland, Maine, chef and owner Jordan Rubin passes chicken thigh, ham, and cheese through a meat grinder and then binds it all with a combination of bread, eggs and milk. The mixture is then spread evenly on a sheet pan, baked, and then cooled.

Then it’s cut into cubes, placed on skewers and cooked over Japanese binchotan coals on a yakitori grill. It’s finished with pickled mustard seeds and breadcrumbs cooked in duck fat.

"We keep the core flavors of Chicken Cordon Bleu, but the skewer format and binchotan sear make it feel new," Rubin said.

Price: $12

Noah Fecks

Elote Old Fashioned

At Bar Cima near Bryant Park New York City, an ounce of Abasolo Whiskey, made in Mexico’s Oaxaca state using heirloom corn varietals, is combined with an ounce of Cardenal Mendoza Spanish Brandy, ¼ ounce of syrup made by flavoring sugar and water with charred corn husk, a teaspoon each of Nixta Licor de Elote and Ponche Pajarote chocolate liqueur, and two dashes each of Angostura bitters and Scrappy’s Black Lemon Bitters. That’s all stirred together with ice, poured over a large ice cube and garnished with orange and lemon peels.

Price: $18

Tagliatelle with tomato, crab, Gjetost crema, and scallop Parmesan

At MaryGolds, which opened in Miami’s Wynwood Art’s District in late November, executive chef and partner Brad Kilgore roasts together fresh local tomatoes and imported San Marzano tomatoes to make a concentrated tomato jam “that is the best of both worlds.”

Separately, a crema is made by blending Gjetost, a caramelized Norwegian cheese, with crab stock. That’s combined with the tomato jam and used to sauce hand-made tagliatelle.

It’s garnished with dehydrated scallops, made by soaking the seafood in salt water with Parmesan for a week and then dehydrating it, and grating it over the top, providing a surprising seafood element as what looks like Parmesan cheese.

Price: $36

Funghi Maki

Negroni Bar & Bistro, a global chain based in Buenos Aires, Argentina, opened its third United States location, called Negroni 3rd Street, in Los Angeles in December (the other two are in Miami) and is offering this dish, created by international executive chef Pablo Latif, for which nori seaweed and sushi rice are spread with a combination of sauteed portobello and oyster mushrooms and a coconut-cashew version of non-dairy cheese substitute. It’s rolled in nori and topped with avocado aïoli, chives and fried baby kale.

Price: $24