New on the Menu

Plus a bright summer cocktail, black bean tempeh and flounder picatta

Sean Brock has opened another restaurant, The Continental in Nashville, and he’s using the now-classic Nouvelle Cuisine techniques that shook up the culinary world 50 years ago to tantalyzing effect, drawing inspiration from a dish by the late...

Plus seafood quenelles, surf clams and Chilean sea bass

Plus a corn chowder with bone marrow, shrimp with ouzo and a Puebla-style tlayuda

Plus risotto from Joe Flamm’s new restaurant and octopus made for Alsatian Riesling

Plus a deconstructed paella and cheesecake in cotton candy

And also a tuna Napoleon