Getting a mushroom to taste like scallop seems like fool’s errand, but Matthew Lego makes a valiant effort at Leo in Annapolis, Md., which is not a vegan restaurant but does have great mushrooms growing across the bay.
Langostino is the seafood of choice for a dish on the tasting menu at the Tambourine Room by Tristan Brandt in North Miami Beach, Fla., where it’s served with pork belly and bok choi as part of the restaurant’s tasting menu.
In Nashville, the tempo of the Siouxsie and the Banshees song Hong Kong Garden is the inspiration for a cocktail of that name made with gin and sesame orgeat, among other things.
In New York City, pork is the foundation of two dishes at two new restaurants. It’s seasoned like a taco and made into potstickers at Abigail, and it’s skewered, roasted and served with Carolina gold-style barbecue sauce (but with beurre blanc mixed in), at Lola's in NoMad.
Contact Bret Thorn at [email protected]
