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Restaurants toast global bar food

Chicken wings, mac-and-cheese and deviled eggs are classics, but that doesn't mean they can’t be interpreted to address the popularity of global flavors. Here are a few ideas from chefs who are tweaking tradition in a drink-friendly way.

Chef James Liles of Publik Draft House in Atlanta creates bar food specialties for the restaurant’s late-night snack menu. Korean-style Kimchi Chicken Wings are his twist on traditional pub wings. At Barleymash in San Diego, chef Kevin Templeton offers Barleymacs, variations of macaroni and cheese variations made with cavatappi noodles and beery cheese sauces. The Maine Event, for example, is a mac and cheese dish incorporating anejo tequila and butter-poached Maine lobster meat with white truffle aioli and Parmesan cheese. Avocado Deviled Eggs with Chile de Arbol Salsa are a creation of chef Abraham Salum of Kamali in Dallas. In San Francisco, chef Toshihiro Nagano of Skool reinterprets a seafood classic with his creamy Crab Brandade recipe. Also, check out the recipe for Peanut, Shrimp and Kale Spring Rolls with Thai Peanut Sauce.

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