Courtesy of The Cooper Square Hotel
At Faustina in New York City, Chilean Alfonso and Sicilian Castelvetrano olives arrive sizzling in a mini cast-iron pan. Hot oil, says chef Scott Conant, mellows the olives' saltiness and makes them seem juicier.
© Ethan and Ondina Rosch
Warm Egg Salad
San Francisco's Il Cane Rosso piles warm chopped eggs (from local farms, of course) on grilled bread with melted aged provolone and anchovy-garlic butter.
© Kelly Campbell
Melted Caprese Salad
Chef Nancy Silverton of Pizzeria Mozza in Los Angeles roasts cherry tomatoes to melt the mozzarella slightly, then drizzles pureed basil on top.