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New on the Menu

New on the Menu: Two types of corn pasta and a fried pork sandwich

Plus yellowtail tartare with green tomatoes and Paul Kahan’s version of a tortilla Española

This week we look at two completely different pasta dishes made with corn from two completely different parts of the South — Charleston, S.C., and Birmingham, Ala. — one is a ravioli stuffed with creamed corn and the other is a dish of gnocchi made with corn milk and corn stock. Both are flavored with thyme.

In Chicago, Bar Avec has opened on the eighth floor rooftop over the Avec location in River North, and brunch includes a tortilla Española which Paul Kahan and his team top with bowfin caviar.

In New York City, Bathhouse in the Williamsburg section of Brooklyn has a pop-up cabana for the summer with bright dishes such as yellowtail tartare with green tomato confit and green tomato water.

In a completely different part of New York, at the Ace Hotel in Manhattan’s NoMad neighborhood, The Breslin has been renamed Breslin Burger, and it has a fried pork rib sandwich.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary


Correction: August 09, 2021
The name "Best Time Cabana" has been corrected.
TAGS: Food & Drink
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