1 7
As a nod to National Waffle Day on August 24 and the anniversary of singer Elvis Presley’s passing on August 16, Clinton Hall, which operates four locations in New York City, is serving a special waffle all-month-long. The Elvis is designed to resemble Presley’s signature look as well as his favorite sandwich — peanut butter, banana and bacon. It has two waffles with banana ice cream and is covered in peanut butter, strawberry jam, crumbled bacon, banana slices, banana “sideburns,” strawberry sauce and whipped cream. The dish is finished with a topping of fudge cake and a pair of Elvis sunglasses.
Availability: Through August
Price: $20
For National Sandwich Month during August, butcher and chef Chris Bolyard of Bolyard’s Meat & Provisions in Maplewood, Mo., has created The Beastwich, a hefty sandwich showcasing all of the offerings available at the shop. The menu item features jalapeño aïoli, roast beef, smoked tomato relish, pulled pork, Porchetta di Testa, or rolled pig’s head, beer cheese and pork rinds on a brioche bun. The Beastwich comes with chips or a drink and is served starting at 11 a.m. on Monday through Saturday while supplies last.
Availability: Through August
Price: $14
Oscar Wilde, a New York City bar that debuted last August, introduced a new line of cocktails on July 23. One of them, the Harlot House, is crafted with gin, red bell pepper juice, lemon juice and agave. The drink gets its name from its red color and a poem by Wilde.
Availability: Through fall
Price: $14
The new cocktails at Mortar & Pestle are carbonated, served in Codd-neck bottles and sealed with marbles — similar to the bottles used for Banta, or goli soda. Banta is a popular soda in Delhi, India. Owners Akash and Rana Kapoor were inspired to start a goli soda cocktail program, the first in the United States according to a statement from the bar, after a recent trip to India. At Mortar & Pestle’s two locations in San Jose and San Mateo, Calif., the cocktails are injected with carbon dioxide in a machine that traps the gas inside and holds the marble in place.
Availability: Indefinitely
Price: $11 each
The cocktails come in four variations: Chennai Sailor, left and third from left, made with gin, Gentian liqueur, celery, rose and Jamaican No. 2 bitters from Bittercube; Friendship League, second from left, made with Pisco, strawberry, rhubarb, mint and Jamaican No. 1 bitters from Bittercube; Hindustan Highball, right, made with two different brands of Indian whisky, seltzer and lemon; and Jamun Kalla Khatta, front, made with ginger tea vodka, jamun — or the Java plum, which can be found in India — kokum, a tart fruit that can also be found in India, Himalayan black salt and orange bitters.
Executive chef Suzanne Cupps has created a new menu for Untitled, a concept under Danny Meyer’s Union Square Hospitality Group, at the Whitney Museum in New York City. The new offering from Cupps, recognized by Restaurant Hospitality as a chef on the rise last year, launched on July 19 and includes a dish featuring an eggplant cooked on a rotisserie and served with Thai coconut curry and a basil salsa verde.
Availability: Through fall
Price: $14
Banyan Bar + Refuge, a pan-Asian gastropub in Boston, recently welcomed a new executive chef, Scott Jensen. With the change, the restaurant is now serving dishes added by Jensen, like the KFC Bao — two bao buns with buttermilk fried cauliflower, hot sauce, kimchi and fried peanuts. The hot sauce is a mixture of Korean chile flakes, Sambal sauce, gochujang, brown sugar, sesame oil, rice vinegar, black pepper, ginger, garlic and soy sauce. The peanuts are fried and then tossed in Korean chile flakes.
Availability: Indefinitely
Price: $12
