Sichuan Peppercorn Ice Cream Sandwich
Kings County Imperial
Kings County Imperial, with two locations in New York City, has worked with the team at local ice cream shop Davey’s Ice Cream to introduce new ice cream sandwiches. One of them features Sichuan peppercorn ice cream — inspired by executive chef Josh Grinker’s relationship with Sichuan peppercorn farmers in Chengdu, China — sandwiched between anise sesame cookies. The dessert is available at both Kings County Imperial locations in Williamsburg and on the Lower East Side.
The Green Monster
Bushi by Jinya
A new bowl at Bushi by Jinya, an independent ramen and hand roll concept from Jinya Ramen Bar, can help health-focused diners get their daily intake of greens. The Green Monster features kale in three different ways: the chicken broth is infused with kale paste; the noodles are kale noodles; and one of the toppings for the ramen is crispy kale. Other ingredients added to the bowl are chicken chashu, green onions and crispy onions.
Madame Vo BBQ, from husband-wife duo chef Jimmy Ly and Yen Vo, debuted in December in New York City. The Vietnamese barbecue spot, a first of its kind for the city, features traditional Vietnamese dishes as well as more modern shareable plates such as the Charred Uni — a charred sea urchin served on a half-shell with a fish sauce beurre blanc sauce. The restaurant currently sources the sea urchin from Maine but will switch to Santa Barbara, Calif., next week.
Price: Market price
Chicken-Fried Steak Sandwich
Turkey and the Wolf
Publican Quality Meats in Chicago is ringing in 2019 with a monthly collaborative series featuring sandwiches from chefs across the nation. The sandwich for January comes from Mason Hereford, chef and owner of New Orleans concept Turkey and the Wolf. The menu item features chicken-fried steak, “bird” sauce — a mix of mayonnaise, kosher salt, ground black pepper, lemon juice, hot sauce and Worcestershire sauce — dill pickles, coleslaw and a jelly made from jalapeño and bell peppers.
Availability: Through Jan. 31
The Cheeseburger Bowl
Slater’s 50/50, a 12-unit full-service burger chain owned by Los Angeles-based Elite Restaurant Group, is breaking out of the mold with the introduction of bun-less burger bowls as protein-centric options for keto and paleo dieters. One of the offerings — the Cheeseburger Bowl — features an Angus beef patty topped with caramelized onions, cheddar cheese and bacon jam and served over mixed greens with roasted red peppers, charred corn, scallions, crispy fried onions and horseradish aïoli. The new bowls are available at Slater’s 50/50 locations in California, Texas and Nevada.
Availability: Through March 31
Impossible Pho Bowl
Fresh & Co.
The meatballs from Impossible Foods will be featured in a new pho bowl at Fresh & Co., a fast-casual chain with 18 locations throughout New York City. The bowl is a part of the brand’s new winter menu which will launch on Jan. 8. According to Fresh & Co., it is the “first and only restaurant to utilize the plant-based meat alternative in a pho recipe.” The Impossible Pho Bowl also consists of a Thai-style vegan broth, zucchini noodles, organic mint, micro cilantro, green cabbage, scallions and a lime wedge as a garnish.
Availability: Through March 25
Executive chef Keiichi Kurobe combines Japanese techniques and ingredients with Italian influences at his new restaurant Blackship in Los Angeles. One of the bites on the menu is the T.K.G. Arancini — a Japanese-inspired take on traditional arancini. Named after tamago kake gohan, rice mixed with raw egg, Blackship’s arancini are fried rice balls with runny egg yolks inside. The dish is also playfully presented as “eggs” in a bird’s nest, as pictured.
Price: $4 each