Believe it or not, putting corn-flavored desserts in a silicone mold that looks like corn on the cob is a little bit of a trend, the latest iteration of which can be found at Ceiba, the rooftop restaurant at the Conrad Orlando hotel.
Tuna tartare never seems to go out of style, but chefs Najmieh Batmanglij and Chris Morgan make it their own at Joon in Vienna, Va., by making it with Persian flavor elements.
At Nick’s Quorum Bar and Supper Club, which opened in Omaha, Neb., earlier this year, culinary director Marvin Woods is pan-searing trout and serving it with a sauce of spinach, green apple, and pumpkin seeds, and at Verde at the Perez Art Museum Miami, chef Loris Navone is poaching shrimp in clarified butter and serving it with porcini mushrooms over polenta.
The Olympics are about to start in Paris, and Matt Lombardo, beverage manager of Le Bilboquet’s Denver location, is celebrating with a cocktail made from French gin.
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