Food & Wine USA - (08)August 2020

8 AUGUST 2020

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BONANTO APERITIVO ($35)

Made by a sommelier and two

mixologists in Barcelona, this new

Spanish aperitivo makes a killer

spritz (Try two parts Bonanto, one

part Cava, and a splash of seltzer).

More than 30 botanicals provide

its flavor, including thyme, bay

leaf, and citrus, as well as a splash

of cherry.

2019 TRIENNES ROSÉ ($19)

What’s summer without a good

rosé? I’ve been enjoying this lovely

Cinsaut-based version from

Provence, with its scent of strawber-

ries and blossoms and its juicily crisp

acidity. It will make you want to jump

in a pool. Or maybe just watch other

people jump in a pool—after all, you

wouldn’t want to spill your wine.

key:

• fa st •vegetarian
  
  
  • staff favorite
  
  
  
  

APPETIZERS & DRINKS

• Coriander-Cured Trout
  Aguachile P. 99


• • • Crostini with Grilled Sweet
  Onions and Blue Cheese P. 69


• Jalapeño-Lime Pepitas P. 103


• Japanese-Style Shrub P. 12


• Smoked Cherry Bounce P. 59
  •• Verbena-Infused Tequila
  and Tonic P. 103


• Verbena-Infused Tonic
  Concentrate P. 103

SALADS & VEGETABLES

• • • Grilled Corn with Cotija
  and Quicos P. 99
  •• Grilled Eggplant with
  Summer Marinara P. 32


• Melted Squash P. 12^
  •• Summer Squash with
  Poblano, Queso Fresco,
  and Epazote P. 100
  •• Summer Tomato Salad with
  Jicama and Avocado P. 100

PASTA

•• Chilled Sesame Soba

Bowl with Cucumber and

Scallions P. 46

•• Cold Crab Spaghetti P. 44

• • • Mung Bean Vermicelli
  Salad with Spiced
  Coconut and Greens P. 48
  •• Pasta Salad with Feta and
  Herbs P. 49
  MAIN DISHES
  Achiote-Marinated
  Quail with Grilled
  Peaches P. 100


• Charred Focaccia and
  Steak Salad P. 42
  •• Grilled Boneless Short
  Ribs with Scallion-
  Sumac Gremolata P. 50


• Grilled Rack of Lamb
  with Demi-Glace
  Butter P. 70
  •• Grilled Shrimp and Let-
  tuces with Charred Green
  Goddess Dressing P. 43


• Ratatouille Slab Pie P. 87


• Super-Crispy Fried
  Chicken Sandwiches P. 38

SWEETS & BAKED GOODS

• All-Purpose Pie
  Dough P. 83
  •• Almond and Plum
  Snack Cake P. 84
  Birdseed Marshmallow
  Crispy Treats P. 84
  
  
  • Grape Margarita Paletas P. 84
  
  
  • Hong Kong Milk Tea
    Tiramisu P. 28
  
  
  • Mexican Chocolate
    Sorbet P. 103
    •• No-Churn Corn Ice
    Cream P. 52
    Salted Caramel S’mores P. 72
    •• St. Louis–Style Cheesecake
    with Blueberries P. 74
    •• Toffee-Apricot Oat
    Cookies P. 83
  
  
  • Turmeric Custard Pie with
    Raspberries P. 83
  
  
  
  

DRESSINGS & TOPPINGS

• • • Alabama-Style White Barbe-
  cue Sauce Dressing P. 41
  •• Balsamic Glaze P. 70
  •• Buttermilk–Blue Cheese
  Sauce P. 37
  •• Demi-Glace Butter P. 70
  •• Extra-Spicy Buffalo
  Sauce P. 37


• My Go-To House Marinade
  P. 12


• • • Pepita-Sesame Salsa
  Macha P. 99
  •• Pineapple-Hoisin Sauce P. 37

(^) • Sort-of-Caesar Dressing
P. 12

• Sweet and Tangy Mustard
  Dressing P. 41


• • • Texas Barbecue Sauce
  Vinaigrette P. 40
  •• Tomato Butter P. 12

What Ray’s Pouring Now Executive Wine Editor

Ray Isle’s favorite things to drink this month

2018 LIEVLAND VINEYARDS

CHENIN BLANC ($19)

France’s Loire Valley may be the

home of Chenin Blanc, but South

Africa—home of this succulent,

peachy-citrusy white—is giving it a

run for its money. This bottle comes

from old-vine vineyards in the Paarl

region; Reyneke, Man, Secateurs, and

Terre Brûlée are all good alternatives.

44

STAFF-FAVORITE

PAIRING

COLD CRAB

SPAGHETTI

with fresh, bright

Provençal rosé: 2019

M de Minuty

GRILLED BONELESS SHORT

RIBS WITH SCALLION-

SU MAC GREM O L ATA

with aromatic, peppery

Syrah: 2017 Melville Estate

STAFF-FAVORITE PAIRING

50

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