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January 2021 was arguably the most stressful American January on record, and Kimpton Hotels understand if your attempts not to drink for the month fell short. That’s why restaurants like Geraldine’s at the Hotel Van Zandt in Austin, Texas, are observing Dry February with spirit-free cocktails such as this one, developed by chief of bar operations Caitlyn Jackson, made with lime juice, cilantro-jalapeño syrup, mole bitters, sour cream and sparkling Richard’s Rainwater
Price: $14
For the first time, Din Tai Fung is offering an item made with wagyu beef. Available only at its restaurant at the Aria hotel in Las Vegas.
Chef Chen Wei starts by slowly infusing shallot into warm soybean oil until the shallot is crispy, then using that oil to gently fry chopped garlic. Then he adds rock sugar until it’s combined with the garlic, and then adds ground black pepper. Next he adds balsamic vinegar, followed by oyster sauce, sweet soy sauce and beef broth, seasoning it with chicken bouillon powder and salt. He cooks that for 15 minutes, removes it from the heat and then emulsifies it with butter and red beef tallow, then finally mixing in the crisped shallot that was used to flavor the oil. He lets that refrigerate overnight.
The next day at service he stir-fries eight ounces of diced Mishima American Wagyu beef tenderloin with bell peppers, onion, shimeji mushrooms and the black pepper sauce.
Price: $38
Doron Wong, executive chef of Lotus & Cleaver, a fast-casual Chinese restaurant that recently opened in the Queens neighborhood of Long Island City, N.Y., is offering this item for takeout only to celebrate Lunar New Year. It must be booked in advance via the reservations app Resy and is made with salmon sashimi, house-marinated salmon roe, shrimp, house-made pickles, candied pecans, fried shredded taro, shredded carrot, cucumber, fresh and pickled daikon, scallions, pickled ginger, fried noodles, crispy shallots, peanuts, sesame seeds, radish sprouts, shiso sprouts and cilantro, all tossed with salted plum dressing. It serves 2 to 4 people.
Price: $28
This is one of the preparations of the Winter Hot Pot Series at Ramen-San in Chicago. The meals are made for two people and available for carryout, with all of the vegetables, sauces, proteins and broth, plus instructions, to enjoy a hot-pot meal at home. Customers can even add a hot pot and long spoons to your order if they like.
Partner Amarit Dulyapaibul said the hot pots are intended bring global flavors to guests at this time when they are unable to travel.
This Korean-inspired preparation was made with thinly sliced beef sirloin, a vegetable medley, three dipping sauces (seasoned sesame oil and mild and spicy bulgogi sauces redolent of garlic ang ginger), and a Korean variant on the Japanese broth dashi. It also came with Korean side dishes, or banchan, including cabbage kimchi, cucumber kimchi, spicy bean sprouts, kale-scallion salad and marinated tofu.
Price: $65
This dish at Mi Vida in Washington, D.C., is inspired by culinary director Roberto Santibañez’s childhood in Mexico City, Mexico, where he says chicken rotisseries dotted each neighborhood (Chilango is slang for someone from Mexico City).
For the dish, melted butter is infused with Mexican oregano, onions and garlic. That’s rubbed on the whole chicken which is allowed to marinate in that before being roasted. It’s served with esquites — roasted corn with mayonnaise, cotija cheese, chile powder, lime juice and salt — seasonal vegetables with pickled jalapeños, and roasted tomato salsa with, roasted garlic and jalapeños, raw onion and cilantro.
Price: $29
