Bread and Assortment of Dips from High Street on Hudson
Freshly-baked, rustic pieces of bread were served with three different types of accoutrements, ranging from cultured butter to orange marmalade to kabocha hummus.
Heirloom Bean and Vegetable Chili from Untitled
This fan-favorite restaurant located at the Whitney Museum served hearty heirloom bean and vegetable chili with sweet potato, squash, and guajilo pepper.
Tuna Tostada from Bodega Negra at Dream Downtown
Fresh slice of tuna is served atop crunchy sesame tostada with chipotle aioli, avocado mousse, and crispy shallots
Salmon Crudo from Fig & Olive
Raw cubes of salmon tossed in pomegranate dressing is highlighted with pomegranate seeds, grapefruit segment, and pink peppercorn.
Brunetti Fire Balls from Brunetti
It may look like a lollipop, but this Brunetti Fire Ball, made with squid ink risotto, is full of savory flavor. The arancini is dipped in Brunetti heat sauce and topped with micro green.
Smoked Lamb Lettuce Cups from The Wild Son
Over a bed of lettuce “cup” is a generous portion of crunchy caraway slaw, honey, za’atar yoghurt, and smoked lamb.
Kakuni Sliders from Morimoto NYC
Thick slice of rich, flavorful pork belly is sandwiched in between soft buns with carrot and daikon slaw.
Roasted Acorn Squash Toast from The Chester
Thinly sliced acorn squash is paired with micro greens tossed in jalapeno-lime vinaigrette and served atop ricotta-smeared toast.
Nori Salmon Belly Taco from Megu
The savory fried nori (seaweed) taco shell is stuffed with a generous portion of salmon belly, avocado, jicama, and cilantro for an electric shock of flavors.
Truffle Gnocchi from Bagatelle
Homemade choux pastry gnocchi is served in rich truffle sauce and parmesan.
Fried Oreos from Creamline
Apple Cider Donut from Jack’s Stir Brew Coffee
Chewy, dense, and moist at the same time, the apple cider donut is completely vegan and baked - so feel free to have multiple without the guilt.
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