It might be hard to keep in mind that 20 many years back deviled eggs ended up really considerably only observed at potlucks and church socials. Now they are a menu staple, and their recognition continues at Lark, a new rooftop cafe in the Philadelphia suburbs by Leading Chef alumn Nicholas Elmi who tops them with spiced sea urchin.
In New York City at the new Jack & Charlie’s No. 118, chef Ed Cotton is doing a mashup of two of the city’s staples by topping a potato knish with every little thing bagel spice.
Also in New York, at Howm Cocina & Cocktails, Byron Peñafiel is treating consumers to Chaulafan, a Latin American edition of fried rice.
At PB&J in Chicago, chef Sal Isaiah is celebrating autumn by serving up a pizza topped with seasonal delicata squash, and in Nashville, at the new Sadie’s, executive chef Margaret LaVetty is roasting autumnal butternut squash and stuffing it with quinoa.
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