Jacob Verstegen, executive chef, LH Rooftop, Chicago
A variety of incredible deviled eggs at LH Rooftop in Chicago’s Loop neighborhood represents a trek through re-imagined, melting-pot American cuisine, highlighting far-flung cultural influences from Russia to Denmark to China and back. The crimson Russian egg (pictured) gets its flavor from crème fraiche, black tea, charcoal and osetra caviar. The Danish egg features spirulina, sea grapes, compressed honeydew and burnt cream. And the Chinese egg has a profile all its own, with hibiscus, orange tobiko and satsuma. There’s an American version, too, with spring peas, butterfly pea blossoms, Virginia ham and American paddlefish.