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New on the Menu

New on the Menu: Orange duck confit and butter chicken meatballs

Plus a lobster dish from Blue Ribbon Restaurants, octopus with two sauces, and a new take on the Espresso Martini

Espresso Martinis are everywhere, and there’s nothing wrong with that, but you can jump on that trend while also adding your own style. That’s what spirits director John Ware of Forsythia in New York City does, making his version a type of digestivo. He also shares advice about how to batch the cocktail ahead of time (hint: add the espresso at the last minute).

The Bromberg brothers of Blue Ribbon Restaurants have a new seafood place in Boston called Pescador, where they do their own take on Cantonese Lobster with a bit of influence from Mexico.

At Vaso, the rooftop restaurant at the AC Hotel in Dublin, Ohio, chef David Belknap is serving butter chicken meatballs, and at The Den on Sunset in West Hollywood, Calif., Ronnie De Leon shares advice about how to cook octopus without getting it mushy, and serves it with chimichurri and romesco sauces.

At Estelle in Bellingham, Wash., James Zamory does a mashup of two traditional French dishes, duck confit and canard à l’orange.

Contact Bret Thorn at [email protected] 

TAGS: Food Trends
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