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At the Grill at Silverado Resort in Napa, Calif., executive chef Patrick Prager, makes this sweet, sour, and spicy dish by marinating baby back ribs overnight in a combination of ginger, garlic, onion, white wine, and tamarind paste, and then braises them in that liquid. Then they’re cooled and the ribs are cut into individual pieces which are coated in corn starch, fried to order, and tossed in a combination of house-made hoisin and sweet chile sauce. They’re garnished with Fresno peppers, scallions, cilantro, and Spanish peanuts.
Price: $28
For this seasonal dish at Lindens in the New York City neighborhood of SoHo, Carsten Johannsen, chef, owner, and founding partner of Renwick Hospitality Group, which operates the restaurant, tosses local peaches, nectarines, and plums in a vinaigrette of olive oil, white balsamic vinegar, lemon juice, orange zest, grated garlic, salt, and pepper, and then grills them at high temperature.
Separately me folds chopped tarragon, parsley, chives, and lemon zest into locally made ricotta cheese. The grilled fruit is dressed again in the vinaigrette and served over the ricotta. It’s garnished with buttery brioche croutons and whole tarragon leaves.
“The pairing of the fruit with the lemon ricotta base and tarragon leaves contrast the sweetness of the fruit to create a completely unique flavor profile,” Johanssen said.
Price: $16
For this cocktail at The Americano in Scottsdale, Ariz., bartender Megan McFadden steeps a Thai tea that’s mixed with star anise, cardamom, and tamarind in Platinum 7X Vodka. Separately she combines four parts of house-made blood orange cordial with three parts lemon juice, two parts simple syrup infused with pandan plus a little oregano and tarragon, and one part Velvet Falernum. She combines 1.75 ounces of that mixture with 1.5 ounces of the tea-infused vodka, adds six dashes of Maleza Especias Mexican Bitters, shakes it, strains it into an ice-filled Prosecco glass and tops it with Prosecco. It’s garnished with pandan fronds and an orchid flower.
"I’ve always loved Thai tea and I have always wanted to make a refreshing cocktail with it,” McFadden said. “There have been many iterations of this drink over the last few years, none that were quite as magical as when blood orange entered the picture. It’s difficult to balance tea flavors without losing the subtlety, but leaning into the herbs and spices really created something special. I love the fusion of flavors and influences across the world, and it’s beautiful when they come together so harmoniously."
Price: $18
At Kao Bar & Grill in Hallandale Beach, Fla., head bar manager Dylan Burneo developed this tropical drink for which two ounces of reposado tequila and an ounce of schnapps are shaken with an ounce each of house-made lychee juice, lime juice, and ginger juice, poured into a rocks glass and garnished with a lychee.
Price: $15
At Tagliata in Baltimore, part of the Atlas Restaurant Group, chef and partner Julian Marucci uses arugula from the company’s own farm along with watermelon and cantaloupe from nearby Richfield Farms as well as raw red onion, fennel, radicchio and ricotta salata, plus focaccia croutons for this seasonal salad. That’s all tossed in a vinaigrette of white balsamic vinegar, a neutral oil, honey, Dijon mustard, and shallots.
Price: $17
At Töska Restaurant and Brewery, an Albanian-American restaurant that recently opened in the Philadelphia neighborhood of Mt. Airy, executive chef Rich Dobies tops pizza with San Marzano tomato sauce, an Albanian version of sujuk sausage, Saputo Gold mozzarella cheese, and caramelized onions. It’s baked in the restaurants wood-fired oven and finished with fig balsamic glaze.
Price: $21
