Pisco, the grape-based distilled spirit made in Peru and Chile (try to avoid getting into conversations about who invented it) isn’t seen that often in cocktails in the United States, but one is available at Tiny’s & The Bar Upstairs that combines aromatic Suyo Pisco 2 from Peru with some aromatic liqueurs, along with a mint garnish that plays the unusual role of intentionally masking the drinks other aromas.
Other than that, we have a lot of seafood dishes this week.
Hakubai, a restaurant at the Kitano Hotel in Midtown Manhattan, offers aori ika, or bigfin reef squid, as the amuse-bouche for its kaiseki tasting menu.
Octopus in Sichuan sauce is featured at Duck N Bao, a three-unit restaurant concept in the Houston area.
It’s tuna tartare surrounded by the cold Andalusian tomato soup called salmorejo at Momento by Ikaro, a new Spanish-Ecuadorian restaurant in Miami, and at 4 Saints in Palm Springs, Calif., sea scallops are served over risotto made with dashi.
