The new menu at Imperial Lamian in Chicago features squid ink lamian, a type of Chinese hand-pulled noodle, infused with house made sambal sauce, a spicy chile paste. The dish comes with a variety of protein choices, such as shrimp.
Availability: Through August
Price: $13-27, depending on protein choice
The Foie Turn
This luxurious cocktail at Canard, a new concept from chef Gabe Rucker that opened in Portland, Ore., on April 16, is made with foie gras fat-washed bourbon; Sauternes, a sweet French wine; apricot brandy; sherry; bitters; and a house-made candied apricot. Fat-washing is a technique in which bartenders use fatty substances, like nut oils or animal fat, to infuse spirits with flavors. When a mixture of spirits and fat is placed in the freezer, the fat eventually separates and freezes at the top while the spirits remain liquid at the bottom due to the lower freezing point of alcohol. With a foie gras fat-washed bourbon, what remains after the process is a bourbon infused with the flavor of foie-gras but with none of the fat.
Revuelto de Gambas
Boqueria's newest location, which made its official debut to the New York restaurant scene on April 23, has introduced a breakfast menu inspired by executive chef Marc Vidal’s Catalonian upbringing. One of the new items is this soft egg scramble with shrimp and country toast with guindilla chiles from the Basque region of Spain. The breakfast menu is exclusive to the new Midtown West location.
Availability: Through spring
Angus beef and prime rib blended patty
Zinburger Wine & Burger Bar, a fifteen-unit chain based in Livingston, N.J., is now offering a certified Angus beef and prime rib blended patty as a burger option. The specialty patty first appeared in the French Dip Burger as a week-long limited-time offer earlier this year, but now is available as a choice for any burger at Zinburger.
Price: $5 upgrade
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Crowds looking for a cold and fizzy cocktail can try the new highballs at Lowcountry, with two locations in Chicago. The restaurant uses the Suntory Toki Highball Machine to craft well-blended highballs, which are traditionally made with whiskey and carbonated water, or other effervescent cocktails with a champagne-like quality. The special machine is only found in a few other restaurants in Chicago. The Strawberry Highball is a mix of vodka, strawberry and sparkling water.
This dish, whose name translates to “drunken spaghetti” in Italian, at DiAnoia’s Eatery in Pittsburgh is made with house-made spaghetti noodles cooked in boiling Chianti Classico instead of water. After the pasta is cooked, it’s tossed with Italian butter and fennel fronds, and then topped with shaved pecorino cheese.
Availability: Through summer