New on the Menu: A sea squirt and mushroom-stuffed shishitos
5 Slides
Tavolino
It’s difficult to describe a sea pineapple to anyone not familiar with it because the normal adjectives aren’t immediately accessible either. It’s a type of sea squirt, which is a type of tunicate, itself a type of marine invertebrate.
Let’s just say it’s a distinctively textured (chewy? Rubbery?) type of seafood that you can have on bibimbap at 28 Nomad in New York City.
Also in New York, at Ilili, you can find another type of seafood, swordfish, made into the Lebanese croquette kibbeh.
And elsewhere in Manhattan, at Queens Tavern, is a gin cocktail inspired by the favorite food of Paddington the Bear.
In Foxborough, Massachusetts, at Tavolino, chef Greg Galano is serving corkscrew pasta with sausage, grapes, and spiced walnuts, and in upstate New York at The DeBruce, local shishito peppers are stuffed with mushrooms, fried, and draped in lardo.
Contact Bret Thorn at [email protected]
