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Eating with your hands isn’t just acceptable for cocktail parties and raiding the fridge, it’s now common practice at some of the country’s top restaurants. Here, F&W's Kate Krader spotlights some of the more interesting serving vessels.
Beet Tumbleweeds at Minibar in Washington, DC. Photo courtesy of Powers and Crewe.
Minibar; Washington, DC
To present small bites like beet tumbleweed—a string of fried and tangled beet (photo)—chef and owner José Andrés had artist Sami Hayek make porcelain molds of his hands. minibarbyjoseandres.com.
Travail; Robbinsdale, MN
Chefs Mike Brown, James Winberg and Bob Gerken first introduced extra-long forks to feed their modern-American food directly to guests at the kitchen counter. Now they have a “tableside bites chandelier,” a 15-foot pole that extends from the kitchen to serve diners at the central table. travailkitchen.com.
Eleven Madison Park, New York City
On Daniel Humm’s newly redesigned menu, sous-vide-cooked carrots are passed through a classic meat grinder tableside and served on toasted rye bread, with condiments like fresh grated horseradish. elevenmadisonpark.com.