The Knee Jerk Reaction
The Dead Rabbit
The Dead Rabbit in New York City launched the first chapter of “Darkland,” a six-part cocktail menu series it plans on unfolding over the next three years. Themed after a dystopian universe, the lineup features 30 new cocktails such as the Knee Jerk Reaction. It’s crafted with rye whiskey, apple brandy, pale cream sherry, chicory pecan syrup, sweet potato syrup and pimento bitters.
Availability: Through 2019
Sweet Grass Dairy Pimento Cheese Sandwich
Necessary Purveyor is a concept located at The Lincoln Eatery, a food hall that debuted late January in Miami Beach, Fla. The vendor is now offering a pimiento cheese sandwich made with Thomasville Tomme (a raw cow’s milk cheese from Sweet Grass Dairy in Thomasville, Ga.), Duke’s Mayonnaise, piquillo and pimiento chiles from Spain, black pepper and sourdough bread from local bakery Zak the Baker.
Availability: Through spring
Major League Baseball season starts March 28, and executive chef Will Savarese at Robert’s Steakhouse in Atlantic City, N.J., has a new dish on the menu to mark the occasion. For this particular entrée, the chef serves pan-roasted baseball top sirloin along with seared lobster claw and asparagus in a crispy potato “mitt,” braised spring scallions to represent a baseball field, an herb potato “home plate,” and red wine reduction.
Availability: Through April
Shrimp and Chorizo Grits Taco
Tacodeli’s new breakfast item is a taco version of shrimp and grits with chorizo. It contains grits sourced from Richardson Farms in Rockdale, Texas, house-made chorizo, a roux made with corn flour and chile, grilled Texas Gulf shrimp, green onion and a fried organic egg. Tacodeli is based in Austin, Texas, with ten units.
Availability: Through March