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Chefs around the country are expanding comfort-food boundaries, serving their carefully concocted dishes not on pristine white china, but in all-purpose brown paper bags.
French fries in a bag. Photo © Sean Scheidt.
At Baltimore chef Chad Gauss’s The Food Market, the steak frites includes a bag of fries topped with fresh garlic. thefoodmarketbaltimore.com.
Portland, Oregon’s Nudi Noodle Place serves spicy “devil wings” tossed with rice powder, lime and coriander. facebook.com/nudipdx.
Chef Jason Vincent offers crispy pig ears dressed with habanero-tinged maple syrup at Nightwood in Chicago. nightwoodrestaurant.com.
At Alan Wong’s newest Maui, Hawaii, spot Amasia, dinner starts with taro and potato chips in a mustard and onion seasoning. wailearesortdining.com.
“Chicharrónes Two Ways” is what chef Phillip Lopez calls his pork cracklings with chunks of roasted pig belly at Root in New Orleans. rootnola.com.
Related: Best New Finger Foods