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For this dish at Third Kingdom, a mushroom-based restaurant that opened in New York City’s East Village at the beginning of February, chef Juan Pajarito makes a ragù of trumpet mushroom sautéed with scallions and garlic and stuffs that into a large raviolo made with semolina flour colored with beet juice. It’s dotted with a vegan ricotta made from almond milk and served in a sauce of broccoli, spinach, garlic, vegetable broth, and basil oil. The dish is intended to resemble a mushroom in a meadow basking in the sun and is garnished with edible flowers around its base.
Price: $28
More information about Third Kingdome here
Chef and restaurateur Julian Medina opened his newest restaurant, Soledad, on New York City’s Upper East Side in January and is serving this dish of duck carnitas with sweet plantains, rice, and mole garnished with a duck egg. It’s inspired by a dish that his grandmother, after whom the restaurant is named, used to make for his grandfather, but Medina has enhanced it with the plantains and swapped out a chicken egg for a duck egg for added richness.
He starts by cooking the duck in duck fat, carnitas-style with oranges and his own spice blend. It’s pulled, shredded, sautéed until crisp and then mixed with Mexican rice.
He makes a traditional mole poblano with five types of dried chiles, plantains, raisins, almonds, peanuts, sesame seeds, cinnamon, and other spices, along with Mexican chocolate that he simmers for a couple of hours.
He plates the duck and rice, tops it with the mole and the sunny-side-up duck egg along with some sauteed sweet plantains. He garnishes it with crushed peanuts, almonds, sesame seeds, and ground chiles.
Price: $36
Sappe, a Northeastern Thai restaurant that opened in the New York City neighborhood of Chelsea in January, has a section on its cocktail menu called Sura-Naree (“belles and booze”) which features cocktails developed by beverage director Supatta Banklouy and named after female protagonists in Thai film and literature. Keerati was a married high-born woman who nurtured a romance with a young student in Japan. Although she retained her virtue, the memories of him kept her warm on her deathbed.
Banklouy shakes together 2 ounces of sake with an ounce of gin, ¾ ounce of hibiscus syrup, ½ ounce of lemon juice, ¼ ounce of yuzu juice and three dashes of hibiscus bitters, strains it into a Martini glass, and garnishes it with a stencil of Keerati herself made with edible ink on sugar.
The Japanese ingredients represent Keerati’s experience in Japan, with the floral aromas meant to evoke a waterfall on Mount Mitake.
Price: $27
Mario’s Restaurant in the Bronx, N.Y., neighborhood of Little Italy is celebrating its 104th year of operation, but this new dish was inspired by a trip to Italy last July, and chef Massimo Celso named it after his mother, Civita Celso. To make it he crisps up pancetta in olive oil and then adds some onion, sweats it for a minute and then adds chiodini mushrooms, strips of zucchini, and grape tomatoes cut in half and sautés it all for a few minutes before adding veal broth and simmering for another five minutes.
Then he adds cooked fusilli or trofie pasta, tosses it all together for a few minutes, and finishes it with Parmesan cheese and parsley.
He plates it with a slice of crisped speck.
Price: $27
Cantiere Hambirreria is a restaurant that Daniele and Andrea Vertugno opened in New York City’s Nolita neighborhood in Manhattan in December. The casual restaurant highlights the ingredients of the Italian region of Puglia, often shaped into the owners’ versions of hamburgers, like this one which features ground beef mixed with pecorino cheese, parsley, thyme, garlic, and nutmeg and is topped with smoked burrata, sweet capocollo sausage, pan-fried cherry tomatoes called scattarisciati, crumbled taralli crackers, lettuce, and olive oil on a brioche bun.
Price: $25
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