Kibbeh nayeh is typically a dish from the Eastern Mediterranean made with spiced raw lamb or beef mixed with bulgur wheat, but two chefs are doing quite different interpretations of the dish, both made with tuna. Zachary Engel of Galit in Chicago incorporates Middle Eastern, Japanese, and French flavors for his version that’s part of his tasting menu.
Satinder Vij of Ilili in Washington, D.C., goes more of the pure crudo route (“nayeh” means “raw” just like “crudo” does) but incorporating a global pantry with Middle Eastern accents such as Aleppo pepper and arak.
This week we also have two scallop dishes: One is a tostada with uni by Roman Andres of At Siempre J.B. in Las Vegas, and the other is served over a striking green risotto at Gladstone’s in Pacific Palisades, Calif.
The cocktail this week is from Balcón Rooftop in Midtown Manhattan, and features a colorful purple gin with blueberries, passion fruit, and a floater of Champagne.
Contact Bret Thorn at [email protected]
