![my disney kitchen mac my disney kitchen mac](https://asthebunnyhops.com/wp-content/uploads/2015/09/Gourmet-Mac-Cheese-600x900.png)
The pungent emphasis of salt cod is missing, of course, from the Aunts et Uncles version. Sometimes bread and fish go side by side and sometimes, as at Aunts et Uncles, they’re united in a sandwich.
![my disney kitchen mac my disney kitchen mac](https://i5.walmartimages.com/asr/91c08e7b-1e78-450d-90f1-a9d8fa6390b6.f79ca63a5e8bad143a42111e5b6674a9.jpeg)
In its original form, which can be found locally in a wide belt that starts on Fulton Street near Nostrand Avenue and keeps going south all the way to Brooklyn College, bake and saltfish is a pairing of fried dough with salt cod that’s sautéed into a soft mash with onions, tomatoes and slivers of Scotch bonnet chiles. Using it to make bake and saltfish, though, the restaurant comes up with a wonderful thing that has the feeling of a fresh discovery. It separates itself from the avocado-toast crowd, though, with its Caribbean dishes, all of which have been rejiggered without goat, cod or any other animals.Īunts et Uncles is not the first place to approximate seafood with hearts of palm. Like those other cafes, Aunts et Uncles can make your latte with steamed oat or nut milk. They’re original by necessity, because they’re inventing food for appetites that didn’t exist five years ago. They’re not especially interested in originality for its own sake, a core value for chefs working in the fine-dining idiom. Many seem to come out of nowhere or, more accurately, to come from establishments that nobody would describe as being on the cutting edge of cuisine. Often, the owners and chefs of the new crop of plant-based restaurants are themselves fairly recent converts. Now that well-funded companies including Impossible Foods, Beyond Meat and Tyson Foods have “plant-based” products to push, veganism has a marketing budget PETA never dreamed of. Those roots were eventually fertilized by ad campaigns from animal-rights groups. First it was a fringe diet, then a grass-roots movement. They’re probably used to seeing creative leaps that started in kitchens that function as research laboratories, like Noma in the last decade and El Bulli before that, and then trickled down to other restaurants.īut vegan cooking isn’t trickling down. People who can’t see this are looking in the wrong places. New ideas are bubbling up faster in vegan restaurants than in any other kind of kitchen right now.