Making the Best of Leftovers
Some call it upcycling, some just call it saving food. Whatever you want to coin it, Empellon Cocina in Manhattan (a 2013 James Beard Award finalist for Best New Restaurant), is breaking new ground with broken masa crackers. Essentially, owner Alex Stupak takes the bits that break off these crackers (above) and morphs them into streusel for salad at his other popular Manhattan restaurant, Empellon Taqueria. Quinn and Karen Hatfield are doing something very similar with pastrami-style short ribs in LA. They shuttle the leftovers from their flagship restaurant Hatfield's to their latest venture, The Sycamore Kitchen, for re-use in sandwiches.
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