Overthrow Hospitality has, for a long time, been quietly functioning bars all around New York Metropolis with meatless menus. The shoppers don’t appear to skip the animal protein, and their chefs have turn out to be extremely resourceful with greens, like the corn “ribs,” that are remaining served at the company’s latest cocktail bar, Etérea.
Also in New York, the workforce that brought Morgan’s Texas-fashion barbecue to Brooklyn has opened Tiny’s Cantina a couple blocks absent. Initially conceived of throughout the pandemic as a takeout-pleasant tlayuderia — a tlayuda is a style of Oaxacan pizza, form of — it opened as the town was opening up and became more of a taqueria with a comprehensive bar. But there is still a tlayuda on the menu, reinterpreted by Poblano chef Cenobio Canalizo.
Great Day is another cafe that opened in New York through the pandemic — a takeout spinoff of speedy-casual Chinese strategy Junzi Kitchen. They’ve revamped their menu, which include a dish that mashes up two ease and comfort food items: Mac & cheese and mapo tofu.
Meanwhile, in Nashville, Kristin Beringson is the new government chef of Henley, the place she’s serving curried corn chowder with a chunk of bone marrow. And in Chicago, the fourth spot of Avli has opened and options a conventional dish of shrimp with ouzo, with the not-so-classic addition of smoked feta cheese.
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