Back in 2014, chef Jonathan Brooks made serious ripples in the Midwest (and beyond) with his debut restaurant–the wildly popular upscale diner, Milktooth. His efforts earned him the title Best New Chef by Food & Wine and the restaurant nabbed Bon Appetit’s Best New Restaurant honor shortly after its opening. Late last month, Brooks followed up with the highly-anticipated modern American restaurant, Beholder.
Inside Beholder’s cozy-but-refined space (think haute Grandma’s living room), diners can tuck into a series of inventive shared plates. The menu features dishes like eggplant tartare and fry bread with toasted cumin-garlic oil, crispy pigskin pad thai, and whole grilled quail with habanero lapsang tea salsa. The wine and cocktail list, curated by co-owner and sommelier Josh Mazanowski, includes whimsical offerings like a mix of Oaxacan rum, kalani coconut rum liqueur, sazon syrup, and Brazilian banana liqueur. 1844 E. 10th St; 317-419-3471.
New York City: Sustainable Sushi at Mayanoki
On July 28, sustainable sushi omakase restaurant Mayanoki is teaming up with artisan sake brewery Brooklyn Kura for a special 14-course meal. Chef Jeff Miller’s menu will feature sustainably-sourced fish and seafood, offering dishes like dashi-marinated oyster nigiri topped with roe, Maine diver scallops with fresh and fermented Meyer lemon, and torch-seared Spanish mackerel with white ponzu. In addition to a focus on sustainability with the fish served (Mayanoki is the only sushi restaurant in New York City recognized by the Monterey Bay Aquarium Seafood Watch), Miller keeps environmental impact at the forefront throughout the menu. The fresh wasabi accompanying the sushi will be from Oregon, the rice will be California grown, and the soy sauce aged in Kentucky.
Meanwhile, Kura co-founder Brian Polen will pour a variety of the brewery’s American-crafted sakes throughout the evening. The drinks menu will focus on sakes at different points along the fermentation process to highlight its evolution as it ages. There will be two seatings for the dinner, at 6:30 and 9pm. 620 E 6th St.
San Diego: California Clambake at Hotel del Coronado
Clambake season is in full swing, and not just in New England. On July 28, guests at the beach resort can park on the warm, evening sand and watch the sunset while feasting on a West Coast take on the classic East Coast shellfish fest.
Hotel del Coronado will welcome guest chef Javier Plascencia (Misión 19, Erizo, Finca Altozano) for the evening’s fete. In addition to the clams, which will be baked over charcoal with pancetta and served with ojos negros cheese, the menu will include white corn with shrimp, bone marrow, and chiltepin pepper, lobster sopes with green salsa and heirloom beans, and grilled octopus with pickled red onions and roasted pineapple. The meal will be served at communal tables set directly on the beach.
And for clambake aficionados who miss the first dinner, the hotel will host a second clambake, featuring chef Tim Hollingsworth (The French Laundry, Otium), on August 18. 1500 Orange Ave.; 619-435-6611.
London: Musical Brunch at Joe Allen Restaurant
First opened in 1977 (as the sister restaurant to Joe Allen Restaurant in New York City), the American-style brasserie has become an icon of London’s theater district. Starting on July 29, it will team up with some of the West End’s best shows for the first in a series of musical brunches.
First up, the cast of the Meatloaf-inspired rock musical, Bat Out of Hell, will entertain brunch goers with an acoustic set. Set around Joe’s historic piano, the cast will sing tunes from the show as well as picks from the Great American songbook. Meanwhile, diners can choose from classic American brunch favorites from blueberry pancakes and grilled steak and eggs with hash browns to a lobster brioche roll with French fries. White peach bellinis and Paradiso coffee complete the experience. Additional musical brunches, dates to be determined, will follow. 2 Burleigh St.
On July 30, Miami’s newest burgeoning dining neighborhood, Upper Buena Vista, will welcome a soulful, two-story ristorante. The husband-and-wife team behind vista, Roberto Bearzi and Fiorella Blanco, already run the successful downtown eatery, Fratelli Milano. The new spot will serve innovative takes on Italian cuisine that are highly influenced by their Miami surroundings.
The restaurant’s name means “view” in both Spanish and Italian, and aims to offer diners new perspectives on familiar flavors. Expect playful appetizers like calamari fritti with sesame salt and yuzu foam and fisherman crudo with mango salad and cilantro oil. Main dishes will include maltagliati pasta with braised brisket, and swordfish a la plancha with grilled little gem lettuce salad, fresh corn, shallots, and avocado. Diners eat nestled amidst a laid-back dining room filled with tropical plants and bamboo that is reminiscent of Blanco’s native country, Costa Rica. 5020 NE 2nd Ave.