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New on the Menu

New on the Menu: Delicata squash pizza and everything knishes

Plus a South American fried rice, stuffed butternut squash and the latest from Nicholas Elmi

It might be hard to remember that 20 years ago deviled eggs were pretty much only seen at potlucks and church socials. Now they’re a menu staple, and their popularity continues at Lark, a new rooftop restaurant in the Philadelphia suburbs by Top Chef alumn Nicholas Elmi who tops them with spiced sea urchin.

In New York City at the new Jack & Charlie’s No. 118, chef Ed Cotton is doing a mashup of two of the city’s staples by topping a potato knish with everything bagel spice.

Also in New York, at Howm Cocina & Cocktails, Byron Peñafiel is treating customers to Chaulafan, a Latin American version of fried rice.

At PB&J in Chicago, chef Sal Isaiah is celebrating autumn by serving up a pizza topped with seasonal delicata squash, and in Nashville, at the new Sadie’s, executive chef Margaret LaVetty is roasting autumnal butternut squash and stuffing it with quinoa.

Contact Bret Thorn at [email protected] 

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