At the Tin Building in New York City’s South Street Seaport, the latest operation by chef and restaurateur Jean-Georges Vongerichten, chef Gregory Brainin is serving a white pizza topped with a variety of different cheeses and preserved lemon.
Elsewhere in New York, at Nat’s on Bleecker in Greenwich Village, bar manager Meaghan Montagano is serving a rich but dairy-free mudslide, which she says strikes the nostalgia chord that so many people are looking for these days.
A quite different cocktail is on offer at the Graduate Nashville, where beverage director Demi Natoli combines different tea leaves and other aromatics and infuses tequila with it.
In Los Angeles, at Abernethy’s, chef Geter Atienza makes a fine-dining version of an oxtail and peanut stew from The Philippines, and in Salt Lake City, Utah, chef de cuisine Tomas Olvera is serving a chilled corn velouté that he finishes with popcorn and crab salad.
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