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New on the Menu

New on the Menu: Sweetbreads with spring garlic and salmon crudo with turmeric khadaif

Plus a home recipe from Chris Cosentino, a spicy Israeli sandwich and a drink named after a Janis Joplin song

Memorial Day may be the unofficial start of summer, but it’s still very much spring as far as nature is concerned, and chefs are taking their cues from the earth as they spruce up their menus.

So James Tracey is using green garlic, spring onions, and morels to make a soup in which he serves fried sweetbreads, which he says isn’t seen very often on menus these days but is always a crowd-pleaser among his customers at Monterey in Midtown Manhattan.

Spring-friendly basil oil and micro cilantro garnish the citrus cured Salmon crudo at The Restaurant the Norton Museum of Art in West Palm Beach, Fla., which chef Jair Solis adds crunch to with pistachios and turmeric khadaif.

Blueberry shrub is part of the Kozmic Blue, a seasonal cocktail at Farmhouse at Roger’s Gardens in Corona del Mar, Calif.

Chris Cosentino is celebrating Alaska sablefish season with his sable cacciatore, derived from an old family recipe, at Rosalie Italian Soul in Houston.

To be honest, there’s nothing especially spring-focused on the new sandwich at Shoo Shoo in New York City’s Nolita neighborhood, but the restaurant just started lunch service, and this sesame-crusted schnitzel item by chefs Loren Abramovich & Daniel Soskolne is a highlight.

Contact Bret Thorn at [email protected] 

TAGS: Food Trends
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