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Restaurant Hospitality
New on the Menu: LEYE’s Miso Matzo Ball Ramen, David Burke’s St. Louis slinger
Anna.Kang Dec 15, 2018

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Santa’s Big Helper Waffle
Clinton Hall

As a celebration of the holidays, Clinton Hall, a five-unit beer garden in New York, introduced a festive version of its WTF Waffles: The Santa’s Big Helper Waffle — four green waffles stacked and layered with vanilla ice cream. The hefty treat is decorated with sprinkles, raspberry sauce, gingerbread cookies, mini-candy canes, M&Ms and a chocolate tree.

Availability: Through Dec. 31

Price: $25

I Think Therefore I Yam
Vol. 39

The new cocktail program at Vol. 39 in Chicago has a sweet potato-flavored drink with seasonal flavors. Roasted sweet potatoes are blended with a house-made spiced sweet potato syrup. The mix is finely strained through a chinois, and then combined with cognac, Rhine Hall La Normande, Decanter bitters, a whole egg and cinnamon.

Availability: Through January

Price: $16

Going To Normandy
Vol. 39

Another cocktail at Vol. 39 is a take on the classic Normandy cocktail. The Chicago spot’s version features passionfruit green tea, lemon, egg white, sparkling wine and Calvados. To keep the beverage flavorful, the ice cubes in the drink are made from the same green tea.

Availability: Through January

Price: $14

Pie Holes

A new mini-treat at The Pie Hole takes its name after the brand. The chain’s Pie Holes — round bites of pie perfect for handheld, on-the-go munching — comes in seven different flavors: caramel apple, blueberry crumble, Mexican chocolate, Nutella, boysenberry, guava-cream cheese and strawberry-lavender (pictured). The Pie Hole is based in Los Angeles with eight units across Southern California and two in Japan. Pie Holes are available in the California stores.

Availability: Indefinitely

Price: $1 each; $12 for a baker’s dozen

Prosciutto & Tomato Benedict
Anna Kang

The New York City location of 800 Degrees Woodfired Kitchen & Rotisserie, which opened in September, launched brunch service on Dec. 8. The restaurant’s riff on the classic eggs Benedict comes with poached eggs and Hollandaise sauce as well as prosciutto, spinach and tomato slices instead of the traditional bacon or ham. Everything is served on top of toasted seven-grain bread or, for a keto-friendly version, on avocado.

Availability: Indefinitely

Price: $18

Woodfired Frittata
Anna Kang

A vegetarian option on the brunch menu at 800 Degrees’ New York City unit is kuku sabzi, or a Persian herb frittata. The egg dish includes cilantro, parsley, dill, mint, Swiss chard and scallions, and is baked in the restaurant’s woodfired oven. The frittata is then topped with walnuts and dried cranberries, and is served with tzatziki, bread and salad.

Availability: Indefinitely

Price: $15

Gingerbread Latte
Toby’s Estate

Five-unit coffee roaster Toby’s Estate, based in Brooklyn, N.Y., is serving a seasonal treat inspired by the flavors of gingerbread cookies. The Gingerbread Latte is created by combining espresso, steamed milk and a house-made gingerbread syrup made with allspice, cinnamon, clove and fresh ginger.

Availability: Through Dec. 31

Price: $5

The Slinger
Grand Tavern by David Burke

Grand Tavern by David Burke, a St. Louis concept from the eponymous chef and ESquared Hospitality, is making a nod to its neighborhood with its new take on the slinger, a popular breakfast dish in the area. Burke’s version has a slice of brioche bread, instead of the traditional hash browns, that is topped with truffle macaroni and cheese, BBQ brisket, chicharrónes, spinach, mushrooms and a fried egg.

Availability: Indefinitely

Price: $18

Miso Matzo Ball Ramen
Christina Slaton

Ramen-San, a concept from Lettuce Entertain You Enterprises, opened its third location in Chicago on Dec. 4. One dish exclusive to the new store is a fusion ramen bowl that combines oden, or Japanese fish ball soup, and the classic Jewish chicken-matzo ball soup. The menu item is made with double-chicken broth — composed of chicken broth that is simmered for eight hours with ginger, garlic, kombu, shiitake, carrots, parsley, celery and onion — Tokyo wavy noodles from craft ramen noodle maker Sun Noodle, house-made matzo balls, schmaltz, carrot, daikon, celery, sesame seeds and green onion.

Availability: Indefinitely

Price: $14

Next Up
New on the Menu: Brown rice mousse, low-waste lobster and mackerel in fish sauce caramel
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