New on the Menu: Delicata squash pizza and everything knishes

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 […]

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.

Get hold of Bret Thorn at [email protected] 

Comply with him on Twitter: @foodwriterdiary

Sharron Hermanson

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