New on the Menu

New on the Menu: Dirty French’s spring millefeuille, Mexican lollipop cocktail

Restaurant Hospitality looks at new and innovative food and beverage items trending across the independent restaurant landscape

Dishes and drinks that have us doing a double-take this week include a spring grilled short rib at Smith & Wollensky, a cocktail inspired by Mexican mango-chile lollipops and a seasonal take on the mushroom millefeuille at Dirty French, a Major Food Group concept.

Those of us at Restaurant Hospitality regularly see what independent operators are dishing out, but some menu items make us stop and stare — whether they involve an out-of-the-box way of using an ingredient, the appearance of a burgeoning trend or simply stunning presentations. We bring you NOM: our New on the Menu weekly roundup.

Email Anna Kang at [email protected]

Follow her on Twitter: @annaheekang

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