Long Bean Salad
Chicks Isan, a newcomer to Dekalb Market Hall in Brooklyn, N.Y., is now serving a long bean salad with cherry tomatoes, crispy fried pork skin, bird’s eye chiles and a dressing made with lime, fish sauce, dried shrimp and sugar. The salad comes with a side of cabbage, cucumbers and mint.
Availability: Through spring
Panko-Crusted Crab Bomb
To accompany its transition from fast-casual ramen shop to full-service concept, Furious Spoon now has a new menu with offerings like the Panko-Crusted Crab Bomb — a fried starter made with lump crab, ginger, garlic scallion and Worcestershire sauce. The dish comes with Fresno chiles and scallion aïoli.
Charred Coconut Husk Churros
The team at Espita Mezcaleria in Washington, D.C., creates this new dark-hued dessert by incorporating charred coconut husk ash into churro dough. According to the restaurant, the ash lends the churros a “nutty, rich flavor.” After the churros are fried in bite-sized pieces, a passion fruit caramel is drizzled on top.
Availability: Through winter
Nacional 27, a Chicago restaurant from Lettuce Entertain You Enterprises, recently welcomed executive chef Cory Morris to the helm. With the change, Morris, a mentee of José Garces, is now serving a new menu that includes a modernized spin on ají de gallina, a creamy chicken stew from Peru. Morris transforms this traditional dish into croquettes made with chicken, walnuts, ají amarillo (yellow Peruvian chiles) and Parmesan cheese, coated in egg and panko breadcrumbs and then fried.
Price: $7.95 for an order of four
Another new menu item at Nacional 27 is a vegan version of arroz con leche, or rice pudding, made with coconut milk and vanilla. The bottom layer of the dessert is a purple corn jelly created by simmering dried purple corn with cinnamon, clove, lime, pineapple rind, sugar and water. As a finishing touch, the dish is topped with toasted almonds and diced pineapple.