The best thing we ate in a bar this year was…celery? We were surprised too. The crunchy, salty, sesame-drenched celery sticks at Bar Goto are so good, you’ll forget they’re vegetables. En savoir plus .
On her hunt for a fresh take on savory popcorn, chef Allison Condon created this olive and tomato popcorn, tossed in melted butter and a Provençale seasoning, and should be eaten immediately. En savoir plus .
Local Russets are fried in rice bran oil and dusted with a Lowrey’s-style house seasoning. Then comes the four-layer dip.You can choose either smoked trout roe or locally farmed sturgeon caviar. En savoir plus .
Two slices of Japanese-style white bread, one cold slab of butter, one schmear of room-temperature butter, a scattering of sweet onion slices, finely chopped parsley, and crunchy grey sea salt. En savoir plus .
This dish is the result of three great minds coming together. Crunchy fried fish skins with crème fraîche, radishes, and ikura (salmon roe)—perfect with that crisp glass of rosé you already ordered. En savoir plus .
The shrimp chips at Pépé le Moko, which taste ever-so-pleasantly of the sea, are fried and then sprinkled with the Japanese spice mixture togarashi, and served with a lemon wedge on the side. En savoir plus .
