Torta Meringata

Andrea Cote, corporate chef for RPM Restaurants in Chicago, developed this dessert for RPM Italian, which plays into the trends of nostalgia as well as salty-savory combinations with this version of a Baked Alaska. Vanilla ice cream and salted caramel are drizzled in chocolate sauce, coated in meringue and flambéed tableside.

Price: $22

Ya Maika

Atípico, a two-unit concept in Mexico City, Mexico, with the motto of “stay original + be different,” is slated to open its first United States location in Dallas in July, and will feature this cocktail, named for Maika, the youngest daughter of founder and “chief atypical officer” Claudia de Murga, but also playing on jamaica, a Spanish term for hibiscus.

She combines 1.5 ounces of Wild Turkey bourbon with an ounce of hibiscus syrup, a teaspoon of chocolate syrup, 0.9 ounces of simple syrup and half an ounce of lemon juice and shakes all of that with ice and strains over ice into a glass with a chocolate powder rim. She garnishes it with a hibiscus flower.

De Murga said the drink’s uniquely sweet and floral flavors reflect the cocktail’s inspiration.

Price: $14

Fish in Paper

Steve Corry, executive chef of 555 North in Brunswick, Maine, brings an element of customization to the classic French preparation of poisson en papillote, or fish in parchment paper.

He spreads parchment paper with a softened compound butter mixed with salt, lemon juice and wine and puts a fillet of haddock from local proprietor Petite Jacqueline on that, skin-side up and puts beluga black lentils that have been cooked with a mirepoix brunoise on top of that, followed by blanched fiddlehead ferns, sweet peas and fava beans. He folds the parchment to enclose the fish and vegetables, bakes it and then cuts the package open. He serves it with dishes of pickled fennel, lavender salt and roasted, salted and crushed hazelnuts

“We have elevated the dish by incorporating acidic, salty and crunchy components that the guest can add as little or as much as they like,” Corry said.

Price: $27

Chicken & Dumplings

At Peachy Keen in the New York City neighborhood of Hell’s Kitchen, chef Nicholas McCann pan-sears a seasoned frenched half chicken to crisp up the skin and then finishes it in the oven.

He deglazes the pan to make a gravy, and while that reduces he boils ricotta dumplings similar to gnocchi and adds them to the gravy along with English peas and heirloom carrots.

He plates the chicken and pours the gravy and dumplings around it, garnishing it with pea tendrils.

Price: $18