Water Grill's Salmon Dish
Water Grill, a restaurant group with seven locations in cities like Los Angeles and Las Vegas, presents a dish crafted by Brian Okada, VP of Culinary and Brand Development at King's Seafood Company. The dish features farm-raised king salmon from New Zealand. To prepare, the salmon is seared skin-side down in oil and kosher salt to achieve a crispy texture before finishing it in the oven.
Alongside the salmon, fennel is braised with garlic, shallots, white wine, parsley, and salt. A lovage purée is made by blending the herb with baby spinach and olive oil, while a black garlic purée is created by blending peeled black garlic with rice vinegar. Farro is cooked risotto-style with garlic, shallots, white wine, salt, and pepper. While the salmon cooks, fennel and farro are heated in oil, then chicken stock and butter are added and reduced. Once the liquid is almost gone, grated Parmesan, lovage purée, and chiffonade mint are stirred in.To plate, the black garlic purée is brushed around the rim of a bowl with a dollop placed in the center. The farro is then added, followed by the salmon, and topped with Mosto Ligurian olive oil and Maldon salt.
Okada explains that the rich, buttery texture of the farmed king salmon pairs perfectly with the earthy farro, and the black garlic enhances the umami flavors.
Bombay Brasserie’s Salmon Tandoor Dish
Bombay Brasserie, part of Indian Hotels Company with locations in London, Cape Town, Dubai, and Singapore, debuted in San Francisco in late August. Here, Executive Chef Thomas George offers a unique twist on salmon. The New Zealand farmed salmon is marinated in two stages. First, the cubes are treated with lemon juice, ginger-garlic paste, and salt. The second marinade includes Pommery mustard, Dijon mustard, cayenne pepper, Greek yogurt, crushed pink peppercorns, and more ginger-garlic paste. The marinated cubes are skewered, wrapped in foil to ensure even cooking and prevent excessive charring, then cooked in a tandoor oven.
Chef George also prepares a sauce with mayonnaise, ranch dressing, cayenne pepper, chives, garlic juice, and tobiko roe. This sauce is served in a dish topped with the salmon and a micro-herb salad made with nasturtium, radish leaves, chives, burgundy kale, dill, and crispy caper buds.
George explains that cooking the salmon in a tandoor creates a distinct caramelization and smoky flavor while keeping the fish perfectly cooked. The Pommery mustard, pink peppercorns, and cayenne pepper bring unique depth, while the tobiko roe and crispy caper buds add delightful texture with each bite.
The Bodega Cat Cocktail
So & So's, a new piano bar in Hell's Kitchen, Manhattan, offers a cocktail inspired by New York City's bodegas—family-run convenience stores often with a resident cat. The Bodega Cat is a tequila-based twist on the Espresso Martini, designed to mimic the look of a sweet coffee from a bodega. It is made by stirring together 1 ounce each of Casamigos reposado tequila, Amaro Montenegro, and espresso, with ¾ ounce each of coconut milk and demerara syrup infused with vanilla and cinnamon.
The cocktail is topped with a foam made by charging coconut milk, egg white, demerara syrup, and salt three times with nitrous oxide. The drink is finished with a dusting of cinnamon and served in a bodega-style paper cup.
Phil Collins, Director of Beverage at TableOne Hospitality, the creators of the menu, says the agave base gives the drink a twist on the classic Espresso Martini, while Montenegro adds a nutty nuance. The salted coconut foam balances the sweetness, creating a complex flavor profile. The cocktail is a tribute to the neighborhood bodegas that are a staple of New York City life.
Edgemar’s Prawn Dish
Edgemar, a new restaurant in Santa Monica, California, opened in late August with a signature dish from Executive Chef Jared Dowling. He toasts garlic, ginger, and serrano peppers until fragrant, then adds California plum tomatoes, letting them release their juices. The mixture is puréed and reduced by a quarter, then seasoned with powdered green cardamom, sugar, and salt. Butter, dried fenugreek, and chaat masala are added before finishing with heavy cream and cold butter.
Caledonian prawns are peeled, tossed in smoked chile oil, and grilled until slightly pink, or "blushing." The prawns are dressed with cilantro oil and served with basmati rice.
Chef Dowling says, "These prawns have such beautiful textures," noting that curry has always been a part of his family’s meals in London. He brings his love for the flavors of his upbringing to Edgemar, offering a dish that merges traditional spices with a coastal vibe.
River Club’s Lamb Ribs
At River Club in Washington, D.C., which opened this summer, Executive Chef Nathan Berry prepares a large-format dish of lamb ribs. The ribs are cured overnight in a house-made spice blend of sumac, Urfa chile, and brown sugar, then smoked at low temperature for over eight hours. The dish is served with pita, hummus, labneh, harissa, skhug, pickles, and an herb salad of parsley, mint, cilantro, and chives, allowing guests to assemble the dish as they like.
Berry explains that the long cooking time is essential to render the fat from the lamb ribs and break down the connective tissue, ensuring the bones can be easily pulled out when finished. The result is tender, flavorful meat with a rich smoky aroma.