The latest dishes and drinks that have us doing a double-take this week include a plant-based burger from a new Los Angeles concept, a creamy cocktail featuring the flavors of black sesame and miso honey and a Yunnanese take on the shrimp po’boy.
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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