It seems to be a summer of reimagined classics in restaurants, with dishes like chef and owner Burges Jokhi’s grilled prawn with citrus at Fia Restaurant at the Burgess Hotel in Atlanta, or pastry chef Andy Chorda’s lemon curd tarte at Cenadou Bistrot in North Salem, N.Y., which is gussied up with crispy meringue and some basil sorbet.
In Brooklyn, N.Y., at Market Bar, chef and owner Wesly Jean Simon’s Haitian heritage is brought to bear with his choice of sausage spiced with Scotch Bonnet peppers on the bar’s signature pizza.
A traditional Japanese dish of unagi, or freshwater eel, is given local flair at Machete in Greensboro, N.C., where executive chef Kevin Cottrell glazes the fish with hickory syrup.
Not so classic are the cocktails at J. Bespoke in New York City, where head bartender Hernán Trujillo makes a drink using rum, coffee, grapefruit juice, and tonic cordial.
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