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New on the Menu

New on the menu: Geoduck Crudo and chips & ‘goop’

Plus pea tortellini, asparagus fritters and a giant kiwi cocktail

Brooklyn, N.Y., chef Greg Baxtrom is going back to his homespun Midwestern roots with his newest restaurant, Patti Ann’s, which is named after his mother and serves food that she would enjoy, and possibly even serve at home, such as the chips and dip, aka “goop,” that she would make for company and that Baxtrom is now selling for $8, with a bag of chips.

Elsewhere in New York City, at an Australian-style Brasserie called Isla, executive chef David Taylor is going considerably more upscale, with sea scallops in brown butter with pea-stuffed tortellini. Click through to see what he charges for it.

In Seattle, chef Thomas Cullen is honoring the local geoduck clam by slicing it and serving it as a crudo, and in Franklin, Tenn., chef Frank Pullara is serving his grandmother asparagus fritters at Culaccino restaurant.

Finally, in Las Vegas, at Rhumbar at The Mirage hotel, executive beverage director Julian Cox is serving a giant cocktail with tequila and chunks of kiwifruit meant for three to four people.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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