Los Angeles: Milk Bar
On September 22, Milk Bar—James Beard Award-winning chef Christina Tosi’s New York City empire of whimsical sweets—opened its first LA outpost. The bakery and café will serve up plenty of Milk Bar’s greatest hits from their cereal milk soft serve and compost cookies to the crack pie. (The cereal milk will also be employed in specialty lattes.)
But the new location will also have several treats specific to the City of Angels. On the sweet side, there is a pistachio-lemon brioche and pineapple-lime soft serve. And on team savory: gluten-free elote cornbread and a chorizo and egg bagel bomb, among other treats. Dessert fiends who also want a behind-the-scenes peek at Tosi’s magic can attend weekly hands-on workshops in the Los Angeles Milk Bar’s classroom space. 7150 Melrose Ave; 323-297-3250.
Amelia Island, Florida: Feast of the Seven Fishes
On September 24, Salt—the flagship restaurant at The Ritz Carlton Amelia Island—will open its kitchen for a unique cooking experience. Guests will get a first-hand crack at preparing a multi-course meal alongside chef de cuisine Rick Laughlin.
After a continental breakfast complete with mimosas and a tour of the kitchen, students will help prepare smoked salmon fillet, seafood fritto misto, stuffed calamari and linguine pasta, and other Italian-inspired seafood dishes. At lunchtime, they will sit down together in Salt’s dining room (which overlooks a stunning expanse of the Atlantic Ocean) to share their creations. In addition to memories of a great meal, they will go home with a recipe booklet so they can recreate the dishes at home. 4750 Amerlia Island Pkwy; 904-277-1100.
San Francisco: Angler
Chef Joshua Skenes, founder of the three Michelin-starred Saison, is set to open his second restaurant, Angler. The raw bar and grill will be located on The Embarcadero waterfront, with clear views of the San Francisco Bay Bridge. At the center of the spacious, maritime-decorated dining room will be a 32-foot hearth that will coax maximum flavor out of sparklingly fresh seafood. Think: big eye tuna with rice and seaweed cracklings and warm Parker rolls with Angler private batch caviar.
Wine director Mark Bright, meanwhile, will helm the wine and drinks menu with a focus on Burgundy, Rhone, and Loire Valley and cocktails (with combinations like rye whisky, grapes, and grappa or scotch, smoked maple, and bourbon) made with sustainable spirits. Expect a September 25 opening. 132 The Embarcadero; 415-872-9442.
Amsterdam: Hemingway Menu at Pulitzer’s Bar
Through the end of the month, head bartender Andrei Talapanescu and the team behind Amsterdam’s elegant bar and cocktail lounge is serving a drinks menu inspired by Ernest Hemingway. (Past menus have been centered around The Great Gatsby and Le Labo fragrance Santal 33.)
The cocktails will riff off of some of Hemingway’s most classic works including Farewell to Arms and The Old Man and the Sea. The River Side Sour (a mix of Ketel One vodka and grappa) meanwhile, recalls the time Hemingway volunteered to serve in Italy as a Red Cross ambulance driver during the World War I. In addition to the specialty cocktails, Pulitzer’s Bar’s carefully curated selection of bar snacks and nibbles, will be available. Keizersgracht 234; 31-20/523-5282.
New Jersey: Bell Market
After September 25, Holmdel, New Jersey might just be the next big tri-state dining destination. That is when Bell Market, a new food hall created by RBC Hospitality Group, will open inside the historic and massive AT&T Bell Labs complex.
The food hall will feature pizza from Corbo & Sons (wood-fired pies topped simply with fior di latte, basil, and San Marzano tomatoes, or whimsically with peaches, ricotta, and truffle honey), pastries from Honeybell Bakery (espresso bread pudding; blueberry lemon basil Danish), and nouveau delicatessen from Bubz Deli (smoked salmon and dill cream tartines, pastrami rubens with gouda) among other options. The 6,000-square-foot food hall space is part of Bell Works—a larger destination for culture, business, retail, and hospitality. 101 Crawfords Corner Road; 732-365-2500.