Restaurants and caterers upped the ante on culinary creativity in 2017 with a goth-y grey ice cream in Los Angeles, "llamacorn" snacks in Washington, vibrant glowing cocktail pouches in New York, and more.
Chef Hong Thaimee of Thaimee, which has locations at the McCarren Hotel & Pool in Williamsburg, Brooklyn, and in the East Village, became an Instagram sensation recently thanks to her “magic noodles.” The gluten-free, tea-soaked glass noodles start out blue at the table, but with a squeeze of lime turn a soft purple hue.
In March, Taylor and Hov Events and Design in Washington gathered event planners and industry professionals for a brunch designed around the fictional “llamacorn"—a llama-unicorn hybrid. The menu included rainbow bagels, cocktails, and snacks, such as rainbow-colored pancake sausage and bratwurst bites served with maple syrup.
The End Brooklyn, which is located in Williamsburg, boasts a menu of “high-vibe drinks” that use superfoods, herbs, roots, and spices with non-dairy milks and cold-pressed juices. Its Instagram-worthy Unicorn Latte includes blue green algae, lemon juice, honey cayenne, steamed coconut milk, and Maqui berry, but no actual coffee.
In response to the rainbow craze, Little Damage ice cream shop in downtown Los Angeles created its “Unicorn Tears” flavor—an almond charcoal ice cream that’s served in made-to-order black waffle cones, which are also made with almond charcoal. The goth concoction can be topped with a variety of items, including fruity pebbles, coconut, and caramel popcorn.
Forget whole wheat and gluten-free options, at Olivella in North Bergen, New Jersey, diners are be able to choose charcoal for their pizza crust, along with charcoal-infused mozzarella in a caprese salad with tomato and basil, as well as black-as-midnight charcoal pastas. Traditionally, the ominous-looking ingredient is used to treat poisoning, but thanks to its purported detoxification properties, it’s being added to numerous food items, cocktails, and beauty products.
Earlier this year, Clinton Hall teamed up the Doughnut Project to create the Flamin’ Hot Doughnut Grilled Cheese, a habanero-bacon glazed doughnut with mozzarella cheese and a side of tomato soup. In September, the New York gastropub did it again, this time partnering with the Sugar Factory to make the Sour Cream n' Onion Doughnut Grilled Cheese. The over-the-top concoction includes a scallion-filled doughnut with a sour cream glaze and gooey sharp cheddar cheese, all of which hangs over a bowl of potato soup.
American Eagle Outfitters celebrated its 40th anniversary at its AE Studio concept store in Union Square in October. The event featured glowing cocktails in branded drink pouches from Peter Callahan Catering.
At this year’s Maison Lancôme Paris event in June in New York, Pinch Food Design designed a raw honeycomb serving station; a server poured honey from above, which dripped onto cheese and fruit platters.
