Bar snacks including corn cob soup, crispy potato skins with lemon truffle sour cream and summer berry shrub [made from berries that might have gone to waste]
Watermelon and tomato “migas” with burnt eggplant tahini and pickled cilantro stems, served with 7-minute egg uses leftover marinade from tomato and watermelon fattoush salad, which will be cooked with yesterday's pita and topped with tahini made from smokey charred [and usually discarded] eggplant peels.
Note: Only available at Little Sesame Chinatown location
(Photo by Arielle Gorstein)
Rescue Panzanella with bread ends, juicy tomato bits and broccoli stem pesto. Includes fresh cucumber, heirloom cherry tomatoes, lettuce and a tomato sauce infused with Lapsang Souchong black tea.