At Jattö in the Miami neighborhood of Wynwood, chef Henry Hané offers this dish, which he says is a play on lox and bagels, with his own South American heritage mixed in. He makes a traditional arepa — corn flatbread from Central and South America — and fries it to have a crispy crust and fluffy center. He lets it cool and then tops it with whipped cream cheese that has lemon zest folded into it. That in turn is topped by everything bagel spice (granulated garlic, onion, poppy seeds, sesame seeds and salt), and the dish is finished with smoked salmon eggs, or ikura, pickled shallots, capers and dill.
Broccolini & Brussels Melt
For this vegetarian option at 360 Sports at the Agua Caliente casino in Palm Springs, Calif., developed by the chefs of the Agua Caliente Casinos as well as 360 Sports executive chef Kieran Fleming, broccolini and Brussels sprouts are steamed and then placed under a broiler to get slightly crispy. Separately a lightly toasted sub roll is spread with romesco aïoli and the vegetables are placed on that and then topped with provolone cheese. The sandwich is then placed in the broiler to melt the cheese, and then it’s sliced and served with a pickle and pepperoncini peppers.
At Next Door Street Bar, a 9-unit concept with locations currently open in Colorado and Indiana, chef Michael Bertozzi offers his version of Sev Potato Dahi Puri, a street snack popular in Mumbai, India. It starts with miniature puffed fried bread, called puri. Bertozzi and his team poke holes in the top and fill them with Yukon gold potatoes and sweet yellow onions that have been stewed in coconut milk with Madras curry powder. Then the puri are topped with yogurt (called dahi) sweetened with a type of Indian palm sugar called jaggery, as well as cilantro chutney, tamarind chutney, chopped cilantro and crispy chickpea noodles called sev.
Hamachi Crudo with grilled pineapple
At The Electric Jane, which opened this month in Nashville, chef Ryan Costanza combines Japanese and Indonesian flavor elements in this dish in a style he associates with California cuisine — rustic and simple.
He cures yellowtail in kombu seaweed, slices it thin and plates it with persimmon vinegar, white soy sauce, shiro dashi and lemon. That’s topped with a condiment he makes of grilled pineapple and roasted peanuts. He finishes the dish with a coconut vinaigrette (coconut milk mixed with yuzu and a little brown rice sugar) mixed with lemongrass and coriander oil and garnishes it with a little Thai basil.
Haitian salmon burger
At Drip Beverage Lounge in the Brooklyn, N.Y., neighborhood of Little Haiti, owner Mitchell Senat cooks a grilled salmon patty in a combi oven and then dresses it in a sauce of mayonnaise, red onion, tomato, Scotch bonnet pepper, lemon juice, thyme and garlic powder along with a jerk seasoning blend and puts it on toasted potato bread with lettuce, tomatoes and onion.