5 Slides
Lorenzo Bongiovanni
Longstanding Chicago chef Mike Sheerin has moved to Milwaukee, where he’s the executive chef of Il Cervo, a modern Italian restaurant where he’s serving, among other things, a citrus-forward salmon crudo with seasonal touches such as spring peas and mint.
The Tampa Edition hotel in Florida has a bar that specializes in punch, and bar director Nihat Cam worked with Lobby Bar manager Richard Molero to develop a variation on the Whiskey Sour that matches that theme.
In New York City, Sechul Yang, chef and owner of Sono, a Korean-Italian restaurant in the East Village, combines both culinary traditions’ use of fish roe in a single pasta dish, and in Brooklyn, at Bar Susanne, executive chef Jackie Carnesi is highlighting regional produce and seafood, plus California beans, in a new squid dish.
And in Austin, Texas, at Roya, a new Persian restaurant in North Shore Creek, Chef and owner Amir Hajimaleki makes a traditional Persian meat dish with upscale ribs dish.
Contact Bret Thorn at [email protected]
