Eggplant Parmesan Fritters
DiAnoia’s Eatery in Pittsburgh has transformed the classic eggplant parmesan into shareable fritters. The fritters are created with a mixture of eggplant, marinara sauce and parmesan cheese, breaded, fried, and then served with marinara and pesto.
Availability: Through March
Tipsy Scoop in New York City teamed up with Bulleit Frontier Whiskey to create a boozy ice cream version of the hot toddy. The ice cream is infused with the brand’s bourbon, tea, lemon and honey, and then served with honey syrup, star anise, lemon candy wedges and a honey lollipop. In honor of National Hot Toddy Day on Jan. 11, the “barlour” will give away free scoops of the new treat to the first 100 customers.
Availability: Through February
Chipotle Sweet Potato Soup
A new special at Tacodeli, a ten-unit chain based in Austin, Texas, is a soup made with a blend of Texas-grown sweet potatoes, chipotle chiles and cream. The menu item is topped with pork belly, jack cheese and cilantro. Vegetarians also have the option of requesting the dish without pork belly.
Availability: Through early February
Manhatta Croque Monsieur Bagel Sandwich
For its January chef collaboration, Black Seed Bagels is partnering with Manhatta, a restaurant from Danny Meyer’s Union Square Hospitality Group in New York City, to serve a bagel inspired by the latter’s signature item — the Croque Madame. The menu item at Black Seed is a Croque Monsieur bagel sandwich, made with an everything bagel and containing ham, Gruyère cheese, mustard and Mornay sauce (béchamel sauce enriched with Gruyère), and topped with melted cheese and cornichons. The limited-time menu item is available at all four Black Seed locations in Manhattan.
Availability: Through January 31
Duck and Foie Gras Corn Dog
Plates Neighborhood Kitchen
Jake Wood, the new head chef at Plates Neighborhood Kitchen, recently introduced a new menu at the Raleigh, N.C., restaurant. The lineup of elevated Southern fare includes playful small plates such as this corn dog, containing duck and foie gras, hand-dipped in sweet corn batter and fried. The dish comes with sorghum mustard and a mixture of strawberry chutney and a Louisiana pepper sauce.