Hot fried chicken is a dish enjoyed the world over, but so, in fact, is cold fried chicken, and the good people at Cordelia, a new restaurant in Cleveland, are making use of that fact by dressing up the beloved food in seasonal ingredients and serving it the next day for $17.
In Chicago, at Imee’s Mediterranean Restaurant, owner Nicole Nassif draws on her Lebanese-American heritage to serve a traditional grain-and-meat dish, kibbe.
In the San Francisco Bay Area, at three-unit pizzeria Square Pie Guys, the owners have collaborated with professional basketball star Jeremy Lin to offer a pizza topped with green goddess dressing and giving some of the proceeds to charity.
At 1 Kitchen Nashville, chef Chris Crary is changing one letter in the classic dish Beef Wellington and making it vegetarian, and at DDT, a Brooklyn, N.Y., bar named for the finishing move of professional wrestler Jake “the Snake” Roberts, South African co-owner and front-of-the-house guru Suzy Tyson uses alcohol from her home country to create her own version of the French 75.
Contact Bret Thorn at email@example.com