At Miami small-plate restaurant Beaker & Gray, Brian Nasajon offers these croquettes made with wagyu beef, garlicky potatoes, Peruvian huancaina sauce, manchego and Gruyère cheese and pickled bacon.
At Fool’s Errand, a new “adult snack bar” in Boston, chef and co-owner Tiffani Faison offers several kinds of millefeuilles including this one topped with sour cream and caviar.
Fool’s Errand also serves several different croquettes, including this one made with ham and raclette cheese.
In a nod to the trend of serving fine dinned fish from the Mediterranean, Faison serves her own steamed, chilled mussels in a tin with Champagne-burnt lemon vinaigrette.
Fool’s Errand’s house-preserved artichokes make for a snack that can be brought to guests quickly.
Under the “Fancy Finger Sandwiches” menu at Fool’s Errand are these bite-sized grilled cheese sandwiches.
iPic Theaters’ snacks have to be convenient to eat while watching a movie in the dark, so chief operating officer Sherry Yard used her background as a pastry chef to develop these mac & cheese fries.
These tempura-battered string beans are spiced with Szechuan peppercorn and served with black bean dip.
At Burlock Coast in Fort Lauderdale, Fla., chef Paula DaSilva serves charred shishito peppers from local farms with Maldon salt and crumbled goat cheese.
