Mifune, a fine-dining Japanese restaurant in New York City, has its first pastry chef, Celia Lee, who is showing her approach to sweets with a very light dessert for spring made with peas as part of the tasting menu.
In Miami, at the izakaya restaurant Buya, Michael Lewis is expressing his love for beech mushrooms by marinating them in Japanese aromatics, tempura-frying them and serving them with spiced ranch dressing. To paraphrase the chef, they’re crunchy, full of umami and they come with ranch. What’s not to like?
Elsewhere in vegetables, Beefsteak, the vegetable bowl concept by José Andrés’ ThinkFoodGroup has a new curry that highlights the humble carrot.
But there are new meaty dishes out there, too, like the dumplings at Camp, a new restaurant in Greenville, S.C., where sous chef Diego Campos’s heritage is brought to bear.
And for dessert, or brunch, chef Nikolaos Georgousis is expressing his Greek heritage at Estiatorio Ornos, a Michael Mina restaurant in Aventura, Fla., where he’s crusting French toast in baklava.
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