Our Favorite Summer Dishes
We’re smack in the middle of summer, which means we have a glorious glut of seasonal fruits and veggies at our disposal — from heirloom tomatoes and sweet corn to blueberries, squash, eggplant and peas. So with a seemingly endless supply of peak produce to choose from, it’s practically impossible for restaurants to turn out dishes that are anything short of superb (of course, it still happens), from the Maine Lobster with Zucchini Blossoms at Bâtard to the Cherry Sundae at élan.
Bâtard
The latest incarnation of Drew Nieporent’s potentially stark, subterranean Tribeca space, Bâtard, seems especially sunny and effortless, compared to the super fussy Corton, or formal Montrachet. Chef Marcus Glocker smartly lets the greenmarket to the talking (it’s a tried-and-true formula, but hey, it works), resulting in a starter of Maine Lobster, paired with asparagus, zucchini blossom and citrus rind, Chilled Pea Soup, supporting translucent slices of fluke, salsify crumble, sweet shallots and mint, and even an elevated ode to his Austrian background in the form of a Black Forest Cake, boasting chocolate sablé, kirsch chantilly, and juicy bing cherries.
Read Moreelan
Chef David Waltuck all but disappeared from the New York restaurant scene after shuttering Chanterelle five years ago; his fine dining Tribeca institution. But he’s back for a second act in Gramercy with élan (located in the former Veritas space), featuring a globally inspired menu of dishes, such as Sea Urchin Guacamole and “General Tso’s” Sweetbreads. But we’re really digging his all-American Cherry Sundae for summer; rounds of ruby-colored cherry sorbet, paired with fresh, halved cherries, amaretto cake and almonds.
Read MoreTessa
Pastas are definitely a strong suit at this airy, Mediterranean hotspot on the Upper West Side (check out the Lobster Spaccatelli with Maine Lobster Civet, Chanterelles and Tarragon, and Grilled Shrimp Bucatini with Corn Puree, Yellow Squash and Piquillo Peppers), but be sure to save some room for dessert, like Wild Strawberries with pink pepper bavarois and lemon basil sorbet, and Lavender and Ginger Panna Cotta, topped with local blueberries, prosecco sabayon, and amaretto pizzel tuile.
Read MoreBlenheim
After experiencing some real stops and starts (the newly opened eatery abruptly closed again for two weeks, after the shocking departure of former Gwynnett St. chef, Justin Hilbert), Blenheim has hopefully found its groove, with Le Restaurant’s own Ryan Tate in the kitchen. Able to source most of his ingredients from the proprietors 150-acre farm in the Catskills, Tate’s restructured menu simply screams summer – from a Foie Gras Torchon with tomato water, cucumbers, dried cherry tomatoes, and marigold mint, to English Pea Dumplings with faux bacon bits, caramelized radishes, baby onions and anise hyssop.
Read MoreRoot & Bone
We often associate Southern-styled restaurants with easy breezy, perfect-for-summer fare, and the East Village’s Root & Bone, a new joint venture from two “Top Chef” contestants does not disappoint. From their Grilled Sweet Corn with cornbread butter, to their Southern Peach Caprese with stone fruit, heirloom tomatoes and basil, to Crispy, Free-Range Bucket of Bird — a sweet tea-brined and expertly fried chicken, dusted with pickled lemon and pea shoots, and served with spiked Tabasco honey — this is the real deal.
Read MorePacifico’s Fine Foods
After spending the better part of her career working for farm-to-table guru, Peter Hoffman, chef Shanna Pacifico recently set out on her own in Brooklyn. She brings her Brazilian background to bear at the intimate, Crown Heights eatery, but remains equally true to her locavore aesthetic, exemplified in dishes, such as Chilled Cucumber and Buttermilk Gazpacho, Grilled Heritage Pork with piri piri, market vegetables and pickled rhubarb vinaigrette, and a sprightly Ceviche of the Day.
Read MoreNortheast Kingdom
Like at Blenheim (and when he’s not foraging for ingredients with his very own hands, that is), chef Kevin Adey also sources from the owner’s upstate farm at Northeast Kingdom, procuring fresh eggs, vibrant lettuces, brilliantly colored roots and more for his local and sustainable dishes, such as Sheep’s Milk Ricotta Gnudi with asparagus, pesto, and arugula, Seared Scallops with English peas and brown butter-roasted carrots, and Fried Green Tomatoes topped with Sungolds, avocado, borage and tomatillo salsa verde.
Read MoreMeadowsweet
Former Dressler chef, Polo Dobkin, recently took over the lease at his former workspace, transforming it into a light-dappled, seasonally inspired eatery called Meadowsweet. There’s even a ladder-accessible loft garden, the house-grown mint and herbs stretching towards the ceiling at the front of the restaurant, and used to accent both the vibrantly-flavored cocktails and rustic yet-refined dishes, such as an assortment of Seafood grilled on the “plancha,” like Scallops, Seppiolini and head-on Shrimp, drizzled with piperada and aioli.
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