Dishes and drinks that have us doing a double-take this week include a latte topped with “honeycomb,” and roasted cornbread custard and turtle cake roulade at Ember, a new restaurant from acclaimed Miami chef Brad Kilgore of Kilgore Culinary Group.
Those of us at Restaurant Hospitality regularly see what independent operators are dishing out, but some menu items make us stop and stare — whether they involve an out-of-the-box way of using an ingredient, the appearance of a burgeoning trend or simply stunning presentations. We bring you NOM: our New on the Menu weekly roundup.
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