That’s why chefs and mixologists are turning to unorthodox vessels that are as memorable and stunning as the foods they contain. Here are a few standout serving pieces now appearing at tables near you.
Branzino in a Cigar Box
Elisir chef-owner Enzo Fargione puts a personal spin on his dishware. Since he likes to unwind after a long day in the kitchen by smoking a stogie, Fargione decided to playfully reuse his cigar boxes as serving vessels for smoked branzino carpaccio ($17). Finely filleted fish sauced with a lemon-lime-orange dressing, roasted garlic chips, microgreens and a scattering of seasonal mushrooms are placed in the box, along with a few smoldering applewood chips. When the box is opened at the table minutes later, a puff of smoke emerges.
“It always surprises guests, even if they’ve had it before,” says Fargione. “It adds a sense of glamour to the meal.” Not only does the dish possess the slightly sweet, hazy flavor of the embers, but the smoke itself ends up picking up hints of citrus and fungi.
Elisir, 427 11th St. NW; 202-546-0088.