It’s not easy to differentiate yourself in the gigantic pizza space, but Makeboluo, a virtual concept in Boston, is doing it by making its pies on Chinese scallion pancakes, available for delivery out of Fóumami, Michael Wang’s Asian sandwich concept, after hours.
At Barclays Center, home of the Brooklyn Nets in a city where meatball heroes are a beloved delicacy, chef Boonnum Thongngoen puts a Thai spin on the menu item by drenching it in panang curry rather than marinara sauce.
Buya, Michael Lewis’s four-unit izakaya concept, is serving multicultural ramen, including a bowl with crispy confit duck and caramelized kimchi.
At No Man’s Land in Fort Lauderdale, Fla., chef Austin Blake looked to the cocktail world for a novel idea for his foie gras preparation, which draws on the flavors of the Old Fashioned.
And finally, a bit farther south at Joia in Miami, chef Gustavo Vertone is serving lobster that’s both crispy and succulent by frying it.
Contact Bret Thorn at [email protected]
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