Welcome to this relaunched weekly edition of New on the Menu, which highlights creative dishes at independent dining places across the place.
This week we appear at chef Malcolm McMillian’s trout dish at Benne on Eagle in Asheville, N.C., which he serves above a chowder manufactured New England-design, but the clams are replaced by catfish that he smokes in-house, and the clam juice is replaced by trout stock.
Subsequent we showcase FM Kitchen & Bar in Houston, exactly where head chef Bety Barrera can make use of the progressively preferred taco filling, birria. Initially from the Mexican state of Jalisco, birria is usually braised goat, but in the United States it is often built with beef and served in tacos with a reduction of the braising liquid served on the facet. If that appears a very little like a French Dip, then you and Barrera may possibly be on the identical wavelength: She puts the birria on a telera roll and serves it as a sandwich.
Zachary Engel, the award successful chef making Middle Jap-influenced foods in Chicago, is roasting regional sweet potatoes and dressing them in a range of In the vicinity of Japanese flavors, including sesame, cilantro and garlic.
In New York City, a Japanese meat distributor primarily based in the Bronx, N.Y., has opened an Italian restaurant in Manhattan named Marezzata, which suggests “marbled” in Italian and refers to the meat they provide. Dengaku is a Japanese phrase for foods that’s glazed in miso, and which is what they do with the eggplant fritters highlighted in this week’s NOM.
Eventually we go to Boston, the place Richard Chen, the new chef of Pink 8, is celebrating the Lunar New Yr with a full steamed sea bass.