Five NYC Spots Where Pickles Are Front and Center
The Brussels sprouts at Edi & the Wolf sport pickled cranberries.
Once considered an overlooked garnish, the pickle has never before been more front and center on plates -- and in glasses. And while there is a slew of New York producers who have been hard at work canning cucumbers, the city's penchant for pickling doesn't stop there. In honor of National Pickle Day, here are just a few ways that restaurants across town are exploring the many possibilities of the pickle.
Pickled Mackerel and The Poppy Gibson, Bergen Hill, 387 Court Street, Brooklyn Brining makes its way behind the bar at the two-month-old Bergen Hill, where a pickled onion is a sweet and sour kicker to the poppy gibson -- an herbaceous and refreshing stir of aquavit and cucumber syrup. In the kitchen, chef Andrew D'Ambrosi creates a pickling trifecta -- mackerel and sour gherkins in garlic and dill brine plus beets steeped in a red vinegar variant -- for the mackerel dish ($12), a primary color-hued coming together of bold flavors.
Nantucket Bay Scallop Crudo with Pine Nut Hozon and Pickled Pumpkin, Toro, 85 Tenth Avenue Pickling gets seasonal at Toro, where chefs Ken Oringer and Jamie Bissonnette top Nantucket Bay scallops with thinly sliced pumpkin that is pickled with salt, sugar, hot water, fennel seeds, and black peppercorns ($15). The briny bites are then topped with yuzu vinaigrette -- a zesty layer of pumpkin seed oil, yuzu juice, and pine nut hozon -- a gift to the guys from friend David Chang.Next Page
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