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New on the Menu

New on the menu: Surf & turf bone marrow and a wild mushroom cocktail

Plus Caribbean-inspired onigiri, a Malay open-faced sandwich, and a tofu dish inspired by coconut shrimp

Onigiri is a rice ball snack that’s popular in Japan, but at it’s given a Caribbean twist at HAAM, a new vegan restaurant in the Brooklyn, N.Y., neighborhood of Williamsburg whose name stands for “Healthy as a Motha.” It’s a starchy dish made with a high-sodium seasoning, but it is vegan and gluten free, and it has mushrooms. Whether that counts as healthy is for the customers to decide.

Speaking of mushrooms and New York, Altair in Midtown Manhattan has a version of the Old Fashioned cocktail made with bourbon that has been fat-washed with fungus-flavored butter. 

At Jook Sing in Chicago, which opened at the end of October, an open-faced egg sandwich exemplifies the cultural crossroads that is the Malay Peninsula, and at 10-unit Hampton Social, coconut shrimp is the inspiration for a plant-based tofu dish.

And Crown Block, a Blau + Associates restaurant in Dallas, has a new surf & turf on the menu that’s dramatically served in a marrow bone.


Contact Bret Thorn at [email protected] 

Correction: December 12, 2023
The misspelling of Pawel Antonik's name has been corrected.
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