What’s in the box? Chefs are using the cubist containers as a way to present a dish in a box – from the bread course through dessert. Here are six magic boxes wowing diners with their style and substance.
Mignardises at Del Posto, New York, New York
This spinning jewel box hides a multitude of mignardises in its drawers. The edible treasures change regularly but have included hazelnut shortbread sandwich cookies, dried cantaloupe rehydrated in white verjus and tossed with sour sugar, amaro-spiked caramels, and a high-end take on an Almond Joy. Make a reservation at Del Posto.
Duo of Japanese Wagyu at Bourbon Steak, Washington, D.C.
Executive chef Joe Palma offers two Japanese Wagyu selections – one from Miyazaki prefecture, the other from Kagoshima prefecture – served in sakura wood bento boxes. They’re accompanied by a trio of sauces to cut through the buttery richness of the meat: aji verde, Carolina-style mustard barbecue, and Henry Bain. Do yourself a favor and don’t take your blood pressure after this meal. Make a reservation at Bourbon Steak.
Churros Rellenos at Boqueria, New York, New York
Any meal that ends with churros is a good meal in our book. These cactus-shaped fried dough treats are coated with cinnamon sugar and packed with gooey Nutella. Serving them in a rectangular wooden box keeps them upright so all that chocolaty-hazelnut-y goodness doesn’t dribble out. Make a reservation at Boqueria.