Last week, the New York Times food section featured a familiar face — Gavin Kaysen of Spoon and Stable in Minneapolis.
While you might be thinking 'trendy cuisine' ... he was holding a pot roast.
The pot roast is delicious — simultaneously familiar, while also interesting enough to be worth ordering in a restaurant versus making at home.
This is an ongoing trend with chefs to revisit/upgrade classic comfort food and nostalgic recipes. There's artisan soft serve at Pizzeria Lola, where you can get vanilla topped with olive oil and sea salt. Tastes a million times better than the Mister Softee trucks.
Smack Shack makes their fancy mac & cheese with lobster, and Haute Dish makes one with king crab. But the most famous 'gourmet granny' food is probably Haute Dish's deconstructed tater tot hotdish: braised short ribs, porcini mushroom béchamel, homemade "tots" that are like croquettes. Rachel says, "Tastes even better than mom's — I hope she's not listening."
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