Warmer weather means lots of crudo — raw fish dishes that can have a wide variety of bright elements. This week we look at two of them. In one, at Maxwell Alley in Jersey City, N.J., chef Alex Tronstad pairs fluke with the unusual combination of strawberry, radish, and fermented tomato water.
In the other, at Passerine in New York City’s Flatiron District, chef Chetan Shetty gives hamachi Indian embellishments with a tomatillo chutney and an Indian flatbread called khakhra.
In Brooklyn, N.Y., at the Sichuan restaurant Meili, chef Peter He uses the spicy-numbing mala treatment on a particularly tender meat on the bone — bullfrog.
In Nashville, at Gray & Dudley, bacon-washed bourbon is the base of a cocktail developed by bartender Katie Key that’s meant to evoke banana bread, while at Mountain View Grand Resort & Spa in Whitefield, N.H., gin, lemon, and lavender meet for a refreshing drink developed by bartender Andrew Raymond that should help get people ready for summer.
Contact Bret Thorn at [email protected]
