FEBRUARY 2020 25
At Senia in Honolulu, British chef
Anthony Rush transforms beef Wel-
lington—a classic cold-weather dish
of beef wrapped in puff pastry—into
a hypnotizing work of edible art.
Rush uses the juices from spinach,
tomatoes, beets, and carrots for his
artist’s palette; trickier colors like
black and blue come from hay ash
and violet flowers, respectively, while
spices like saffron add flavor and tex-
ture to the dough. He patiently carves
out the intricate patterns—inspired by
his mother’s quilt work—using cookie
cutters and sometimes carves them
freehand. Dig in at Senia (restaurant
senia.com), and see Rush’s handi-
work on Instagram @restaurantsenia.
WELLINGTON,
IS THAT YOU?
These savory pastries
are a feast for the eyes.
(DON’T)
PARDON
OUR
FRENCH
Chartreuse, an
herbaceous French
liqueur, is hardly the
new kid on the
cocktail block, but
American bartenders
are finding innovative
uses for the 400-year-
old formula. Green or
yellow, Chartreuse is
having a moment.
Here are some of our
favorite sightings.
- At Elysian Bar in New
Orleans, the Ojos Verde
(which means “green
eyes” in Spanish) is a
bright, powerful mix
of tequila, mezcal, and
green Chartreuse, plus a
bit of lime and cilantro.
- The Trat Frappe at
cozy Cambridge, Mas-
sachusetts, hot spot
Pammy’s is an unexpect-
edly warming medley of
Chartreuse, pineapple
gum, absinthe, and Fen-
timans dandelion and
burdock soda.
- Chef’s Special Cock-
tail Bar is set to open
in Chicago mid-January,
and their Yesterday Man
cocktail packs a punch
with rye, yellow Char-
treuse, Cynar, and a hint
of jasmine.
- Take a tour of Europe
in a single glass at L.A.’s
Bon Temps, where the
Bijou features Spanish
and Italian vermouths as
well as green Chartreuse.
New, Next, Now Great ideas to bring home
to your dinner table, bar cart, and beyond
By Oset Babur
TRENDSPOTTING
PHOTOGRAPHY: RYAN YAMAMOTO. ILLUSTRATION: WINSLOW TAFT
