A July tent can hit ninety degrees by four o’clock. Some canapés shrug it off. Others are gone by the first toast. These five have never let us down.
The five that hold up
Cucumber cups. Cold, crisp and filled with smoked eggplant. They get better as they sit.
Corn fritters. Served warm, but still good at room temperature with avocado and lime.
Beet and goat cheese. On a rye crisp that stays crunchy for hours.
Chicken satay. On sticks, with a peanut sauce that does not split.
Watermelon, lime and chili. Basically air conditioning on a skewer.
What we leave out in summer
Anything with whipped cream, soft chocolate or mayonnaise. If you love them, we serve them inside, or after sunset.
Kenji
Executive chef
Cooked across Tokyo, Lyon and London before moving to New York. Runs the menus, the fire pits and the tastings.
