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New on the Menu

New on the Menu: Cornbread panzanella and a mushroom cocktail

Plus oysters with plankton, scallops with Banyuls vinegar, poached shrimp ceviche, and a new take on a Philadelphia classic

When it comes to food, Philadelphia is best known for its cheesesteak, but many locals would tell you that you’re wasting your time and calories with that mixture of cheap beef, onions, and cheaper cheese, and are much better off with another beloved combination: Roast pork, broccoli raab, and sharp provolone cheese.

A version of that sandwich is now available at Serata Pizza in Washington, D.C.,

At 1799 Kitchen & Cocktails in Franklin, Tenn., the Italian bread salad panzanella gets a Southern update with the use of cornbread, and at Maya in Charleston, N.C., shrimp that is usually cured in lime juice to make ceviche is poached instead.

In New York City’s East Village, at Blue Bird, mushroom dashi is made with sherry and turned into the base of an earthy rum cocktail, while across the East River in Brooklyn, at Bar56, robust Maine oysters are augmented with flavors of cucumber and plankton.

And in Houston, at State of Grace, diver scallops get a boost from Banyuls vinegar and pickled shallots.

Contact Bret Thorn at [email protected] 

TAGS: Food & Drink
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