Randall’s Barbecue is now offering an extensive pickleback menu. The pickleback, which typically comes in the form of a shot of whiskey chased with a shot of pickle juice, is available in various combinations at the New York City spot. Neighboring store The Pickle Guys provides the pickle juice pairings. The assortment includes, pictured from top left in clockwise order: The Mulberry St, a shot of whiskey and amaro chased with pickled pepperoncini juice; The Randall, a shot of bacon-infused bourbon chased with coleslaw juice; The Pickled Piña, a shot of tequila with a shot of jalapeño and pineapple pickle juice; and The Baller, a shot of Hennessy cognac and champagne with a shot of pickled apple juice.
Price: $6 each
A recent addition to Block 16 Urban Food Hall at The Cosmopolitan of Las Vegas, a luxury resort and casino, is Ghost Donkey. The mezcal-and-tequila concept, originally from New York City, serves bites like the Truffle Nachos — tortilla chips topped with white cheddar sauce, black truffle shavings and chives.
Edible Brownie Batter
Cookie Good in Santa Monica, Calif., introduced its edible brownie batter on Oct. 8. It’s made with heat-treated flour and is free of eggs, making it safe to consume raw. Customers can order a scoop of the new treat with toppings in a Cookie Cone, a thin cookie waffle bowl that comes in two varieties: Cookies & Cream, made with Oreo cookies, dark chocolate chips and white chocolate, and Birthday Cake, made with rainbow sprinkles and white chocolate. The brownie batter is currently only available in-store.
Orange Chicken & Waffles
For the first time, Gung Ho, an American-Chinese restaurant in Dallas, will launch a weekend brunch service starting Oct. 20. The menu will feature dishes like Orange Chicken & Waffles, an American-Chinese twist on traditional chicken and waffles that features orange chicken, sesame and salted butter. The waffles are made with a housemade nine-spice blend — containing star anise, Sichuan peppercorns, cloves, cinnamon, dried Mandarin orange peel, fennel seed, white peppercorns, coriander and black peppercorns — and pecan meal.
Not Biscuits & Gravy
The brunch menu at Gung Ho will also include this plate of crispy rice topped with mushroom gravy, two sunny-side-up eggs and scallions. The dish comes with a side of fermented collard greens. The eggs are sourced from Pachi Pachi Farms located in Yantis, Texas, about 90 miles east of Dallas. The collard greens are naturally fermented at room temperature in a marinade of green onion, Fresno chiles, rice vinegar and salt.
The 24K Burger
Slater’s 50/50 Las Vegas
Slater’s 50/50, a 11-unit burger chain owned by Los Angeles-based Elite Restaurant Group, is adding a touch of over-the-top glamour to the menu at its Las Vegas unit. The 24K Burger features a 24-karat gold-dusted brioche bun with three strips of 24-karat gold-dusted bacon, or what the restaurant calls “billionaire’s bacon,” a half-pound of Australian Wagyu beef, truffle cheese, baby arugula, bacon jam, roasted garlic aïoli and demi-glace. The burger comes with a side of fries or sweet potato fries.
The Whale Burger
Slater’s 50/50 Las Vegas
Another decadent burger on the menu at Slater’s 50/50 Las Vegas is the Whale Burger — a 24-karat gold-dusted brioche bun with three ounces of poached lobster, one pound of Australian Wagyu beef, three strips of “billionaire’s bacon,” truffle cheese, baby arugula, bacon jam, roasted garlic aïoli and demi-glace. This menu item comes with a 375-ml bottle of Veuve Clicquot Yellow Label Brut Champagne and a side of fries or sweet potato fries.