Restaurants are using specialty salts in new and surprising ways. Here's how chefs are incorporating them into all kinds of dishes.
Drink: Washington’s Poste Moderne Brasserie makes a lavender margarita with tequila, Cointreau, lavender, and lime juice and serves the beverage in a lavender-salt rimmed glass.Appetizer: DavidBurke & Donatella serves scallops on a plate made of Himalayan rock salt with fisherman’s toast and ice-wine vinaigrette.
Entrée: Pink Himalayan, black Hawaiian, and gray sea salts are served as a trio alongside Japanese, Australian, and American Wagyu beef at Kobe Club.
Dessert: At New York's P*ong, Pichet Ong uses flaky salt crystals smoked with vanilla and black pepper and sprinkled over the top of meyer lemon and mascarpone ice.
Drink: Washington’s Poste Moderne Brasserie makes a lavender margarita with tequila, Cointreau, lavender, and lime juice and serves the beverage in a lavender-salt rimmed glass.Appetizer: DavidBurke & Donatella serves scallops on a plate made of Himalayan rock salt with fisherman’s toast and ice-wine vinaigrette.
Entrée: Pink Himalayan, black Hawaiian, and gray sea salts are served as a trio alongside Japanese, Australian, and American Wagyu beef at Kobe Club.
Dessert: At New York's P*ong, Pichet Ong uses flaky salt crystals smoked with vanilla and black pepper and sprinkled over the top of meyer lemon and mascarpone ice.
Photo: Courtesy of Poste Moderne Brasserie
Photo: Courtesy of Poste Moderne Brasserie
Photo: Battman
Photo: BizBash
Photo: BizBash