12/25/2023 0 Comments Hidden bar nashville![]() The leaf royale, a cocktail that uses the betel leaf, a peppery plant native to Southeast Asia. ![]() Sichuan and Indonesian peppercorns working in concert in a dish, for example, or a cornucopia of mushroom varieties, including blue oyster, yellow oyster, and royal trumpet. The chef is passionate about weaving certain regional ingredients into all areas of the menu. While Trivedi’s food spans several Southeast Asian regions, dishes that represent various culinary traditions are often clustered together on one plate. Hidden Leaf’s signature chile crisp makes many appearances across the menu, in Cambodian-style needle noodles made from tofu, tossed with snap peas and greens and drizzled across dim sum including spicy cumin lamb dumplings.Īll of Hidden Leaf’s dishes are shareable, whether they are small plates (an herb salad mixing Vietnamese mint, Thai basil, cilantro, and rice paddy herb) or larger entrees (steamed sea bass with pickled chile and daikon). Dishes such as the grilled ribeye, brushed with prickly ash glaze and served with layers of leeks sauteed in house-made chile crisp, blend culinary techniques from a range of countries. Trivedi’s menu, a thoughtful amalgam of Southeast Asian traditions, is a departure from what’s offered at other pan-Asian spots across New York City. However, dishes can be toned down for diners who request less heat, and milder options include honey Berkshire pork fried rice. “We aren’t holding back the heat,” says Trivedi, describing some of the menu’s spicier offerings, such as kung pao fish and broken golden chicken with crispy curry oil. Hidden Leaf’s dishes strike a balance between spicy, sour, sweet, and salty flavors, sourcing ingredients from Southeast Asia. Hidden Leaf’s dishes, such as wok-roasted rice cakes, feature ingredients sourced from various parts of Southeast Asia. It’s why Hidden Leaf’s menu is a melting pot of those regions. “Having traveled in that region, the idea came to incorporate cuisines, ingredients, and techniques of those countries, and to include Northern Thailand,” Trivedi says. As Trivedi began blueprinting the menu, though, he became intrigued by regional Chinese fare, and found the dishes of Yunnan, a province in southwestern China (bordering Myanmar, Laos, and Vietnam) mirrored his culinary passions. Cohen originally envisioned a high-end Cantonese concept for his modern, multi-use restaurant. ![]() Hidden Leaf is the brainchild of restaurateur Josh Cohen, whose Brooklyn hits include Chez Ma Tante, Lilia, and Saint Vitus. Hidden Leaf’s neighboring performance venue, Midnight Theatre -a cabaret-style, after-dinner theater that hosts live magic, comedy, music and more-only adds to the one-of-a-kind experience. “It is a fun process to come up with new dishes with old-world sensibilities.” “Most of the food we make is new food, the dishes have been created to highlight regions of Southeast Asia,” says Hidden Leaf’s executive chef, Chai Trivedi, who was previously at splashy Manhattan hotspots including Tamarind and Buddakan. At Hidden Leaf, an imaginative, Southeast Asian spot that opened in July, diners can expect one of the city’s most unique pan-Asian spreads. In New York City’s newest neighborhood, Manhattan West, the cuisine is as cutting-edge as the towering skyscrapers.
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