At Nemesis, a Southeast Asian restaurant that opened in New York City’s Flatiron neighborhood in late September, executive chef Francis Tanrantana marinates skate fillet in a sambal of turmeric, garlic, fresh and dried chiles, galangal, and lemon grass. Then she roasts it and serves it in a glaze of the same sambal ingredients. It’s garnished with fried salted skate bones.
Squid Ink Caesar Salad
At Ristorante Per L’Ora at the Hotel Perla in Los Angeles, newly appointed executive chef Andrew Smith makes a traditional Caesar salad dressing with the addition of black garlic and squid ink and uses that to dress baby gem lettuce, Parmesan frico, cotija cheese (a nod to the fact that the Caesar salad was invented in Mexico), and toasted garlic. Smith said the squid ink provides the “subtle snappy flavor” of the anchovy that would normally be in a Caesar salad.
Return of the Mac
For this variation on the Espresso Martini at Denae’s Diner at The Delhi Hotel in downtown Los Angeles, hotel beverage director Manny Nieves combines in a small shaker 1.5 ounces of Macallan 12 year Scotch, an ounce each of Mr. Black Coffee Liqueur and espresso, and half an ounce each of Oloroso sherry and vanilla syrup. He adds ice, shakes it 20 times and double strains it into a coupe glass. He garnishes it with three espresso beans.
Swordfish kebab with aji Amarillo
At Spain Wine Bar in Ocean City, Md., chef Oscar Benitez skewers swordfish fillet, grills it, and serves it over a sauce of aji amarillo blended with honey, and tops it with roasted sunflower seeds and a salsa verde of parsley, mint, chives, garlic, olive oil, salt, and pepper. He serves it with a charred lemon.
Armandos, a 45-year-old restaurant in Houston, has started serving brunch for the first time, and that includes this item by Armando and Cinda Palacios of guacamole made with avocado, garlic, cilantro, onion, and lemon juice on a house-made tostada, and topped with two local Shirttail Creek Farm poached eggs, queso fresco, and pico de gallo . It’s garnished with avocado slices