A move to modern
At FT33 in Dallas
, chef Matt McCallister’s experimental tasting menu changes daily and pushes the boundaries of modern, farm-to-table cuisine. Signature dishes include the Roasted Delicata Squash, filled with bone marrow custard and dressed up with toasted delicata seeds, aged balsamic and purple endive; and the 120-day dry-aged, grass-fed beef, accompanied by choron-béarnaise sauce boosted with tomato. Pictured is a dish of smoked potatoes, maitake, chile kewpie mayo and savory herbs.
The Kitchen in Sacramento, CA, is well known for sourcing local, seasonal produce and proteins. Rather than courses, the menu is divided into “acts,” complete with designated periods to interact with the chef, resulting in an intimate dining experience. Examples include the Honey Braised Berkshire Pork Belly, the Maine Lobster and Abalone Risotto and the Trout Tartar (pictured).
New twists from the home country
At Trentina in Cleveland
, chef Jonathon Sawyer pays homage to the cuisine of Trentino in Northern Italy. A 12-course tasting menu introduces an updated, locally sourced approach to classic, Northern Italian dishes, including Sea Whelk Crudo (pictured), Brodecto de li Dicti Pisci and Pasta Cuscino.
At Volt in Frederick, MD, chef Bryan Voltaggio offers a vegetarian tasting menu with innovative dishes such as White Asparagus, smoked lightly over hickory and cooked in brown butter; Dumplings made from John Copes Corn, roasted in oil made from dried fish peppers, ragout of chicken of the woods mushrooms and romano beans; and Huckleberries, which are chanterelle mushrooms confit in olive oil then pickled with sherry vinegar, accompanied by fresh cheese made from local dairy and rose wine and rose petal vinegar.
Filling a niche
At Niche in St. Louis
, chef Gerard Craft’s tasting menus showcase his love for Midwestern and Missouri ingredients and change often based on which ingredients are locally available. Dishes include: Missouri Trout (fall peas, potatoes, egg yolk, pork fat and buttermilk), Pork Shoulder (kohlrabi, chestnuts, Mitsu apples and rosemary); and Rib Eye (broccoli, wheatberry, bone marrow and red wine vinegar).
At Providence in Los Angeles, James Beard Award-nominated chef Michael Cimarusti offers various seafood-centric tasting menus nightly. The new tasting menu-only format features a six-course “Signature and Seasonal” menu, a four- or nine-course “Market” menu or the full 12-course “Chef’s Menu” with an extensive assortment of the chef’s choice dishes. The Salt Roasted Spot Prawns (pictured) are prepared tableside with rosemary, lemon and extra virgin olive oil. Credit: Bonjwing Lee