Executive chef Moshe Grundman at Nerai in New York City recently added a seasonal root vegetable salad that focuses on fall produce. The dish is composed of roasted parsnips, celery root and butternut squash with a honey-thyme glaze. These components are tossed with baby kale and a pomegranate vinaigrette and served over a kabocha squash purée seasoned with allspice, clove, nutmeg and cinnamon. The salad is accompanied by labneh and a garnish of parsnip chips and pomegranate seeds.
Availability: Through early January
Swordfish and Tuna ‘Nduja
Fisk & Co.
At Fisk & Co. in Chicago, chef Austin Fausett introduced a form of “seacuterie”: ‘Nduja made with swordfish, tuna and spicy paprika. ‘Nduja is a spicy, spreadable salumi traditionally made with pork.
Availability: Through fall
Black Plum Terrine
Sans, one of the restaurants we’re dying to try, debuted in Brooklyn, N.Y., on Sept. 14. The concept comes from chef Champ Jones, who most recently worked for Eleven Madison Park and the NoMad, and sommelier Daniel Beedle, formerly the corporate beverage director at Old World Hospitality. Among the new restaurant’s plant-based menu is the black plum terrine — created with dehydrated plum peel and a plum jam that is blended with oil to emulate the fattiness of foie gras. The dish is served with pickled plums and toasted brioche.
Hickory-Smoked S’mores Latte
Felix Roasting Co. is a new coffee concept that just opened in New York City on Sept. 19. One of its seasonal drinks is a s’mores-inspired latte created with espresso, steamed graham cracker-infused milk, 70-percent dark chocolate and cinnamon. The beverage is served in a coupe glass with a chocolate-graham cracker rim and garnished with a salted caramel marshmallow, torched to order. As a finishing touch, the latte is smoked with hickory chips under a bell jar.
Availability: Through late fall
Deconstructed Espresso Tonic
Another seasonal beverage at Felix is a deconstructed espresso tonic. The drink comes in a large Bordeaux glass with tonic water, a hibiscus-amaro reduction, Meyer lemon juice, rose water and a sprig of lemon balm. On the side, there is a small decanter of espresso to pour into the glass.