Marcus Samuelsson opened his first restaurant in Atlanta in March, and now it’s serving brunch, for which the chef developed a version of biscuits & gravy made with highly spiced chicken sausage.
In Chicago, at Torali at the Ritz-Carlton hotel, pastry chef Toni Roberts is offering a citrusy version of tiramisu garnished with almonds and chocolate.
At Left Bank Brasserie, which has four locations in California, a rum sour has a geographically appropriate Sonoma Cabernet Sauvignon floating on top.
In Brooklyn, N.Y., The Turk’s Inn has a takeout döner kebab stand, and chef Joshua White makes use of the spit-roasted chicken there to make a brunch hash topped with poached eggs, and in a completely different part of New York City, at La Rubia in the Manhattan neighborhood of Soho, executive chef Lucas Harrel is searing diver scallops and serving them over parsnip purée and Champagne butter sauce with fava beans.
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