Word: butternut
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...crowd in attendance was utterly predictable. Out of the eight participants (not including FM photographer and ravenous meat-eater Andrew Brunner and me) five were vegetarians, and seven were women. Accordingly, a dish of butternut squash and potato gnocchi au gratin was served with the joking proviso, “Remember, this is not a dish for bikini weather.” The crowd tittered approvingly. Not that they had anything to fear—the portions served were so miniscule that I felt I was on a crash diet, not attending a course for which you had to stump...
...with sumac, lima beans and a deliciously savory maklouba—hearty chunks of lamb or tofu, cauliflower and eggplant sealed with rice and cooked in lamb broth, then turned upside down and served steaming hot. Other Sepal specialties include the warm, filling red lentil soup and the rich butternut squash, chickpea and carrot soup—both vegan-friendly and served with traditional toasted bread. Finish off your meal with a cup of cardamom-spiced Arabic coffee and Masoud’s slightly-sweet rolled baklava, or the feathery cheese-and-shredded-phyllo pastry called kunaffa. Sepal?...
...smoked lamb loin, the house specialty, wafts rosemary from the tender, pink servings. The rosemary releases into smokiness, which then leads to pure lamb, somehow more intense and purer after its opening of herbs. The butternut squash pudding and black barley are fairly boring on their own, but the subtle sweetness and nuttiness compliment the lamb. The meal is masterfully planned. It’s worth trusting the chef, and combining the parts all in one forkful...
...grapefruit are becoming the hipster drink of choice, and the pomegranate margarita is the signature cocktail at Rosa Mexicano in New York City. Chefs are finding innovative uses for the fruit in dishes sweet and savory. At Bolo, also in New York City, Bobby Flay features a roasted-butternut-squash soup with toasted almonds and pomegranate molasses, while at Wheatleigh in Lenox, Mass., chef Bryce Whittlesey has created a Manjari velvet-chocolate cake that is served with fresh pomegranate seeds and a reduction of pomegranate with cinnamon...
...same skill of combining different tastes was even more apparent in the seared scallops special. Expertly seared scallops were served around a mix of heirloom potatoes, baby spinach, butternut squash and oyster mushrooms. Beneath the scallops was a brown butter sauce with a hint of pommery mustard that was subtle and mysteriously delicious. This constant attention to detail in the sauces and the accompaniments is what pushes Metropolis towards exquisite...