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New on the Menu

New on the Menu: Oxtail croquettes and award winning tortellini

Plus salmon over chaufa, a cocktail made with yaupon, and a tuna Muffuletta

Super-traditional dishes aren’t usually featured in NOM, because full descriptions and recipes of them are available with a simple web search, but this week we’re highlighting the award-winning Tortellini Bolognese from the new Stefani’s Bottega Italiana in Chicago, because it sounds great and is sure to inspire our audience.

The traditional New Orleans Muffuletta is reinterpreted at the new Porgy’s Seafood Market in that city, where the traditional cold cuts are replaced with house-made tuna conserva, a nod to Porgy’s focus on sustainable seafood and to the Muffuletta’s likely Sicilian origins.

At the new Bricks and Horses in Fort Worth, Texas, Scottish salmon is paired with Peruvian flavors and ingredients, and at Ometeo in Tysons, Va., an ingredient native to Texas (and the Southeastern United States), Yaupon, is the inspiration for a light cocktail.

Not far away in our nation’s capital, at Resident’s Café and Bar, hearty oxtail is braised, formed into cubes, crusted with cornflakes, and fried.

Contact Bret Thorn at [email protected] 

Correction: February 16, 2024
An error in the name of the Muffulettu at Porgy’s Seafood Market has been corrected.
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