Meunière is a classic French presentation in which seared fish is dressed in a sauce of brown butter and lemon. At MaryGold’s Florida Brasserie in Miami, Brad Kilgore uses Florida produce instead of citrus and adds artichoke, because it’s in season.
At The Felix in San Francisco, bartender Wat Zhuo uses beef fat leftover from making pho to fat wash rye and make a subtly spiced cocktail.
Kolkata Chai Co., in New York City has opened its second location, and offers a breakfast kathi roll with mint chutney. Farther uptown in Manhattan, Cliff Brooks of BLT Prime is bringing some Middle Eastern spice to a crudo.
And at Molina’s Cantina, an 82-year-old Tex-Mex restaurant in Houston, Anthony Brefo acceded to requests from his customers for chicken-fried steak, but gave it a Texas accent with the addition of jalapeño peppers, plus a couple of tricks to make the traditional country gravy richer and silkier.
Contact Bret Thorn at [email protected]
