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.
Availability: Indefinitely
Price: $14