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New on the Menu

New on the menu: Potato skewers and boudin balls

Plus a peaty cocktail, scallop crudo and a localized breakfast sandwich

How do you make a sausage breakfast sandwich something special? You make your own sausage and source great local ingredients, like Myles Moody Kinship in Atlanta is doing.

In Denver at the Red Barber atop the Catbird hotel, guests like to stroll around and check out the views while eating, so executive chef David Anderson serves a variety of skewers, including one featuring grilled potatoes.

At Storyville in Chicago, executive chef Louie Yu makes what he sees as a mashup of the Cajun sausage boudin and the Italian fried rice balls called arancini by mixing the boudin with rice, rolling it into balls, coating them in breadcrumbs and frying them.

In Miami Beach, Fla., at an eclectic restaurant serving robatayaki, fried chicken and other items inspired by Tokyo’s nightlife scene (plus an omakase option for guests interested in such things), executive chef Tony Mai and chef de cuisine Ryan Lithgow also offer their version of scallop crudo with yuzu jelly and ponzu with paprika oil.

And in New York City, at the Flatiron Room bar manager Darron Foy decided to challenge himself by making a cocktail with peaty single-malt Scotch.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

Correction: October 01, 2021
This gallery has been updated with more details about Sushi Fly Chicken's Hokkaido scallop crudo.
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