New on the Menu: Salmon pizza and crème brûlée French toast

Grilled shrimp on perilla

At Oseyo, a Korean American restaurant in Austin, Texas, executive chef Mike Diaz marinates Texas gulf shrimp overnight in a mixture of gochujang, sesame oil, soy sauce, garlic, honey, and gochugaru chile powder, then he grills it over the restaurant’s post oak wood-fried grill. Then each shrimp is placed on a fresh perilla, or shiso, leaf and tops it with a chimichurri of chopped perilla, cilantro, parsley, serrano chiles, shallot, garlic, and capers mixed with Texas olive oil and distilled vinegar. He finishes the dish with shaved Fresno chile.

Price: $12

Dry aged duck with popcorn pancakes

At Hickory at Nicewonder Farm & Vineyards in Bristol, Va., chef Travis Milton dry-ages duck for at least 10 days and then coats it in a mixture of honey and hickory syrup and roasts it in his wood-burning oven. Once it’s cooked, Milton lets it res for 15-20 minutes and then separates the breast and brushes it with brown butter and duck fat.

Milton pops heirloom Appalachian popcorn and then sautés it in butter. Then he adds buttermilk and salt, purées it, strains it and whisks in eggs, flour, sugar and baking powder to make pancake butter which is ladled onto a buttered flat top and griddled.

The duck is plated with the pancakes which are garnished with grilled slices of pear, sorrel, and local huckleberry purée. The plate is also garnished with buttered popcorn.

Price: $52

Cosmic Debris

Keith Larry, beverage director of Little Rascal Bar in the Brooklyn, N.Y., neighborhood of Greenpoint, was a devotee of Fruity Pebbles as a kid and has attempted to evoke that flavor in this cocktail, for which ¾ ounce each of Michter’s Bourbon, lemon juice, and Fruity-Pebbles-infused simple syrup are dry shaken with ½ ounce of pistachio milk and an egg white, poured into a rocks glass over ice, and garnished with crushed fruity pebbles.

Price: $18

Crème Brûlée French Toast

At the Tiburon, Calif., location of The Bungalow Kitchen, a Michael Mina restaurant, executive chef Harrison Chernick makes French toast out of thick, square slices of Acme Bread Company’s pain de mie, dusts it with powdered sugar and then torches it until it’s crisp. Then he adds sweet-tart strawberry-rhubarb jam, Chantilly cream, and snowflake crumbles.

Price: Part of the $49 brunch prix-fixe menu

Smoked Salmon Pizza

At Pupatella, a 7-unit Neapolitan-style pizzeria in the Washington, D.C., area, chef and co-founder Enzo Algarme bakes traditional pizza dough made with Italian Caputo 00 flour for one minute and then tops it with a decidedly non-traditional combination of lemon slices, capers, tomatoes, Parmesan cheese, smoked salmon, and arugula.

Price: $16