Everything Seasoning Has Arrived At Restaurants Across The U.S.
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As a Long Island native, everything bagels are something I’ve pretty much always known about and been a fan of, and when Trader Joe’s released their Everything But The Bagel Sesame Seasoning Blend, I (like the rest of the Internet) was excited about the possibilities it opened up. My go-to use for everything seasoning is simple: a generous sprinkling on avocado toast, with an egg if I’m feeling fancy.
The blend of sesame seeds, poppy seeds, garlic, onion and salt has inspired a multitude of recipes capitalizing on its unique crunchy texture and garlicky flavor, and even chefs have jointed in on the trend. From the finishing touch on a wedge salad to a doughnut filled with chive onion cream cheese, here are some creative ways chefs are incorporating everything seasoning on their menus.
Smoked mackerel cake with gold beets, horseradish, dill and everything spice at The Grocery
The menu changes seasonally at this Charleston restaurant and incorporates ingredients sourced from farmers and fishermen executive chef and owner Kevin Johnson has been working with for years. This elegantly plated dish celebrates each of the ingredients on the plate, with a colorful halo of vegetables and herbs surrounding the fish cake and everything seasoning adding a bit of flavor and texture.
Have Your Toast and Eat It Too cocktail at BLT Steak DC
This modern American steakhouse in downtown Washington, D.C. serves up prime cuts of steak, seafood and raw bar selections, and the cocktail menu mixes up classics and house concoctions. Of note is Have Your Toast and Eat It Too, a yellow-green hued cocktail made with Hendrick's Gin, avocado and tomato soda. It’s finished with an everything bagel rim.
Wedge salad at Turkey and the Wolf
This unassuming New Orleans sandwich shop was named Bon Appétit’s best new restaurant in 2017 and also appeared on Eater’s list of best new restaurants and was one of Food & Wine’s restaurants of the year. Taking inspiration from the deli turkey sub of his childhood, executive chef and owner Mason Hereford presents a playful menu of updated classics (including fried bologna sandwich on white bread) and original creations (like the collard green melt). On the “not sandwiches” portion of the menu is this wedge salad topped with bacon, “everything bagel crunchy stuff”, tomatoes, “that chunky blue cheese dressing” and fresh dill.
Everything cream cheese doughnut at District Doughnut
Everything is made from scratch at these D.C.-area doughnut shops, from the signature yeast-raised dough to the glazes, jams and ganaches that grace seasonal flavors and year-round staples. The everything cream cheese doughnut is District Doughnut’s first savory creation. It has a whipped chive onion cream cheese filling and is topped with housemade everything bagel seasoning.
The Everything Doughnut from the forward-thinking culinary wizards at The Doughnut Project in NYC deserves a special mention here, as they scooped pretty much everyone (Trader Joe's included) on the everything seasoning trend, debuting a year before TJ's seasoning hit shelves. It's topped with a light cream cheese glaze, roasted poppy seeds, black and white sesame seeds, pepitas, garlic and sea salt. Other creative flavors from the shop include Those Beetz Are Dope (beet glaze and ricotta whip), The Bronx (olive oil and black pepper) and bone marrow chocolate and clementine.
Smoked whitefish at Grey Ghost Detroit
Named after the “notorious rum running pirate” that roamed the Detroit River during Prohibition, the seasonal menu at Grey Ghost Detroit has global flavors and plenty of meat-centric offerings like General Tso’s quail and jerk chicken wings. From the “cured” section is this dish of smoked Great Lakes whitefish served over a bagel panzanella salad. It’s finished with a dill and caper vinaigrette, pickled pearl onions, beer mustard and everything seasoning crème fraiche.
