www.restaurant-hospitality.com
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Submitted URL: https://app.go.informamail05.com/e/er?s=1943367007&lid=242426&elqTrackId=a117ec60dd0f4baba2897ffff5fea1f0&elq=11963974a01447ce8a8...
Effective URL: https://www.restaurant-hospitality.com/food-drink/new-menu-fried-french-pickles-and-collard-greens-falafel?utm_rid=CPG06000001715430&_m...
Submission: On April 11 via api from US — Scanned from CA
Effective URL: https://www.restaurant-hospitality.com/food-drink/new-menu-fried-french-pickles-and-collard-greens-falafel?utm_rid=CPG06000001715430&_m...
Submission: On April 11 via api from US — Scanned from CA
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We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies. × /sites/all/themes/penton_subtheme_restaurant_hospitality/images/logos/footer.png Google Tag Manager Skip navigation Informa Restaurant Hospitality is part of the Informa Connect Division of Informa PLC * Informa PLC * About us * Investor relations * Talent This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726. Discover: * About Us * Advertise * CREATE - The Future of Foodservice * NRA Show Insider * More * News & Insights on the Entire Restaurant Industry Menu Log In or Register * Trends * Food & Drink * People * Operations * Regions * Opinions * RH25 * Best Sandwiches in America * Best Cocktails in America * Coronavirus * About Us * Advertise * News & Insights on the Entire Restaurant Industry * Contact * Create, The Future of Foodservice * Nation’s Restaurant News * Food Management * Privacy Statement * Terms of Service * Cookie Policy * Ad Choices * Search * Log In * Register * NEWSLETTER SIGN-UP Recent Recent New on the Menu: A Korean barbecue chicken biscuit and wagyu tartare Apr 07, 2023 Chefs on the move: New positions at restaurants, hotels, and other foodservice operations across the country Apr 05, 2023 -------------------------------------------------------------------------------- Come along with Restaurant Hospitality for a wine tasting Apr 04, 2023 New on the Menu: Salmon pizza and crème brûlée French toast Mar 31, 2023 The Beard Foundation has made great changes to their Restaurant and Chef Awards, and they might suffer for it Mar 29, 2023 Featured Japanese cooking technique Karaage spreads on U.S. menus Mar 13, 2023 Celebrity chef Frances Tariga to debut Trust Bae, a restaurant focused on empowering women Mar 07, 2023 5 exciting new Southern restaurants you should know about Mar 06, 2023 Lyric Market is Houston’s latest food hall Mar 01, 2023 New on the Menu brought to you by Food & Drink NEW ON THE MENU: FRIED FRENCH PICKLES AND COLLARD GREENS FALAFEL Bret Thorn | Mar 03, 2023 Save Start Slideshow › Plus spicy mussels, high-end mac & cheese, and sangria with CBD Brooklyn, N.Y., chef and restaurateur Greg Baxtrom is the star of Vanderbilt Avenue, one of the most trend-forward streets in the very trend-forward borough. He recently rechristened his Maison Yaki (which his handlers say is in the process of being relocated), as Petite Patate, named for his dog Spud (the restaurant’s name is French for “little potato”). There he’s continuing his playful nature with an appetizer that combines French and American sensibilities by taking little French pickles, or cornichons, and breading and deep-frying them. Bin Lu, executive chef of The Restaurant at Blue Rock in Washington, Va., is also playful with the “Mac and Cheese” that is part of the restaurant’s four-course tasting menu. It’s ziti that’s stuffed with a purée of truffled celery root and then buried in Grana Padano cheese. Related: New on the Menu: Invasive venison and Jonathon Sawyer’s sweet potatoes Fun is also the name of the game at Cut 132 in Columbus, Ohio., where sangria is made even more mellow with a CBD gummy, and at Parlour Victoria in Washington, D.C., the newest restaurant of the burgeoning Atlas Restaurant Group, chef Brandon Sumblin gives Belgian moules-frites a kick with chile flake and coppa ham. And at Blue Jay Bistro in Littleton, N.C., chef Ashleigh Fleming takes her grandmother’s collard greens down a road less traveled by making them into falafel. Related: New on the Menu: Traditional but lesser-known dishes from Mexico and Italy Contact Bret Thorn at bret.thorn@informa.com Start Slideshow › 0 comments Hide comments Comment * Rich Text Editor, edit-comment-body-55319 Editor toolbars BoldKeyboard shortcut Ctrl+B ItalicKeyboard shortcut Ctrl+I Block Quote Press ALT 0 for help ◢Elements path Switch to plain text editor More information about text formats Text format CommentsPlain text COMMENTS * Allowed HTML tags: <em> <strong> <blockquote> <br> <p> PLAIN TEXT * No HTML tags allowed. * Web page addresses and e-mail addresses turn into links automatically. * Lines and paragraphs break automatically. PublishLog in or register to comment Save Leave this field blank Recommended Reading New on the Menu: A Korean barbecue chicken biscuit and wagyu tartare Apr 07, 2023 At Fifty Three restaurant in New York City, the spirit-free cocktails get as much love as the full-proof ones Apr 07, 2023 Come along with Restaurant Hospitality for a wine tasting Apr 04, 2023 New on the Menu: Salmon pizza and crème brûlée French toast Mar 31, 2023 * Load More * About Us * Contact * Ad Choices * Sitemap * CCPA: Do not sell my personal info * Privacy Policy * Terms of Service * Content Licensing/Reprints * Cookie Policy Follow us: © 2023 Informa USA, Inc., All rights reserved * Privacy Policy * Cookie Policy * Terms of Use ABCDEFGHIJKLMNOPQRSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789-_~ x