Taste: Eat This Now:Pickles
The $24 eight-ounce, foie-gras-topped Whiskey King burger at Jose Garces’s new pub, Village Whiskey, has some food bloggers writing haiku. But it was an unexpected bar snack that made us swoon. Mason jars are filled with perfect examples of how the simultaneously tangy/sweet pickling process can elevate the average veggie to something special. Some jars simply hold local gold and red beets, baby carrots or herbed cherry tomatoes, while more complex offerings combine lemon and truffle with artichoke hearts or cipollini onions with white anchovies. (That’s right, you won’t find a former cucumber on this pickle menu.) But it’s what the pickled veggies are served with that we love most: These piquant morsels are meant to be layered on toasted sourdough bread, which should be smeared with the creamy whipped ricotta, then sprinkled with the salty olive tapenade. It all comes together to make one sensational snack.
Whiskey Village,118 South 20th Street, 215-665-1088