Monty’s Good Burger, a new concept that lays claim to a 100-percent plant-based menu, will have its grand opening in Los Angeles’ Koreatown on August 11. The heart of the vegan-friendly menu is the restaurant’s eponymous burger, made with a choice of one or two Impossible patties, Follow Your Heart vegan “cheese,” a house spread, lettuce, tomato, pickles and grilled onions on a potato bun.
Price: $11 for a single; $14 for a double
Shaw’s Crab House
Shaw’s Crab House, with locations in Chicago and Schaumburg, Ill., is throwing a Lobster Festival with a special menu for August. One of the appetizers is popcorn lobster — tempura-fried lobster bites seasoned with togarashi, a Japanese chile-based spice blend. The menu item comes with a side of tobanjan sauce mixed with mayonnaise. Tobanjan, or doubanjiang, is a spicy sauce made with chiles and fermented broad beans. The condiment is commonly used in Sichuan cuisine.
Availability: Through August
The Velveteen Rabbit
On July 25, Bar Beau, a new café-cocktail bar hybrid concept, debuted in Brooklyn, N.Y. During the day, Bar Beau serves coffee, pastries and specialty drinks. In the evening, the concept opens its back room where it offers cocktails and small plates. One of those cocktails is The Velveteen Rabbit, crafted with brandy, rum, black sesame paste, miso honey and cream. To create the miso honey, miso paste and honey are combined and then cooked down into a caramel.
The English Bae
Another cocktail available at Bar Beau is The English Bae. It’s a blend of mezcal, shochu, grapefruit, ginger, lemon grass, chamomile and tonic.
Shrimp O’ Boy
The second store of Little Tong Noodle Shop in New York City is serving a summer version of its Jianbing Melt Sandwich Combo: The Shrimp O’ Boy — seared garlic shrimp, potato slaw, griddled cheese curds, seaweed mayonnaise, pickled serrano peppers and cilantro sandwiched between two scallion pancakes. The special is meant to taste like a shrimp po’boy might if it were made in Yunnan, a province in southwestern China. It comes with a summer corn and goji berry salad.