New on the Menu: Tandoori chicken roulade and a poi pastry
5 Slides
Pantry Maui
If you use your imagination and have had enough wine, two Basque anchovy preparations — white marinated boquerones and brown cured anchoas — can resemble a bride and groom, or at least that’s the idea behind Matrimonio, a snack of both types served side-by-side on toast. A version of it is now available at Lumbre in Tampa.
Another toast, this one inspired by the Thai soup tom yam, can be had at Madeline in Denver, where some of the aromatics of the soup are puréed with shrimp, spread on toast, and fried.
With the U.S. Open underway, a surprising number of restaurateurs and bartenders have done their own variations on the tennis tournament’s signature cocktail, the Honey Deuce, made with vodka and honeydew melon. Casa Felix in New York City is doing something similar, but swapping out vodka for tequila and honeydew for cantaloupe, while adding some nuance and spice.
Also in New York, at Elder, a new British-Indian chophouse by Indienne operator Sujan Sarkar, tandoori chicken is given a Continental touch by being turned into a roulade, and at Pantry Maui in Hawaii, the local staple poi is turned into a pastry.
Contact Bret Thorn at [email protected]
