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Asparagus Lyonnais
Doug Brixton, chef and partner of The Golden Swan in New York City’s West Village, is using the last of the season’s locally sourced asparagus for this dish, which is based on a traditional French salad lyonnaise.
The asparagus is peeled and blanched in heavily salted water until it’s tender. Then he shocks it in ice water and dries it.
He reheats it at service and dresses it with sea salt and lemon oil and plates it over garlic aïoli made with truffle oil and with chopped summer truffle added. Then the asparagus is topped with bacon lyonnais, a combination of shallots, garlic, chicken jus, braised pork lardons, and white balsamic vinegar. That’s topped with frisée in the truffle dressing.
Next comes a soft-boiled egg that’s been breaded and fried, and the top is sliced off to expose the runny yolk. The dish is finished with Mimolette cheese, chives, and chervil.
Price: $24
Breakfast Ramen
Chef Ryan Walley developed this dish for the new brunch menu at Plank Seafood Provisions in Austin, Texas, under the direction of Flagship Restaurant Group’s chief culinary officer and co-owner Tony Gentile.
The dish starts by simmering together dashi, butter infused with bonito flakes, bacon, ginger, and scallions, and reducing it until it coats a spoon. Then Sun Noodle Ramen noodles that have been cooked in pasta water are added, along with a little yuzu juice, sesame oil, and salt.
Once the noodles are coated they’re then placed in a bowl and topped with two sunny-side-up eggs and garnished with negi scallions and sesame seeds.
Price: $19
Asteroid City
This cocktail is named for the Wes Anderson film that was released in June. Johnny Barr, the founder and owner of Molti Amici in Healdsburg, Calif., is a big fan of the movie director, and bar director Danielle Peters created this cocktail to surprise her boss.
It is meant to evoke the color palette of the film.
It combines 1.5 ounces of local Charbay vodka with ¾ ounce each of honeydew purée, lemon juice, and a simple syrup infused with mint, oregano and marjoram. She also adds ¼ ounce each of Luxardo Bitter Bianco and Genepy liqueur, plus a dash of five-spice bitters.
That’s all shaken together with ice, double strained into a coupe and garnished with three dots of Calabrian chile oil.
Price: $14
The Tea Garden
General manager Emily Shore of The Crooked Ram in Manchester, Vt., developed this drink, which she says is a cross between a Gin & Tonic and a Negroni, making it a great cocktail for a hot day.
The dish combines 1.5 ounces of Hendrick’s Gin infused with jasmine tea, plus ¾ ounce each of Salers Aperitif and Lillet Blanc, plus ¼ ounce of lemon juice.
That’s all shaken together with ice, strained over new ice, topped with tonic water and garnished with edible flowers
Price: $16
Malwa fried quail
At Gulaabo, which opened in New York City’s theater district in August, executive chef Paramjeet Bombra prepares this dish called Malwa Bater in Punjabi. It comes from the Malwa region, which Bombra said is known for its street food as well as locally hunted game.
The quail is coated in a thick paste made of gram flour, corn flour, ginger-garlic paste, and powdered red chile, turmeric, cumin, and coriander, as well as garam masala, salt and a little water.
It’s marinated overnight and then deep-fried and garnished with cilantro, lemon juice and a dusting of the restaurant’s house spice. It’s served with laccha pyaaz, a condiment of spiced raw onions and herbs, as well as mint chutney.
Price: $26
Avocado Tikka
This dish was created by Scott Winegard and Matthew Kenney for Plant Food + Wine restaurant at the Four Seasons Hotel Los Angeles at Beverly Hills.
To make it, sliced Haas avocado is dressed in a combination of soaked cashews blended with water, apple cider vinegar, curry leaf oil (neutral oil blended with curry leaves and then strained), agave syrup, and a little salt until it has a smooth yogurt-like consistency.
Then it’s dusted with a combination of vinegar powder, vadouvan curry powder, Madras curry powder, and a little salt, and then drizzled with more curry oil
The avocado is served over a salad of petite salad greens, flower petals, dill, radish sprouts, and assorted radishes, and accompanied by grilled and rolled potato flatbread.
Price: $26
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