Squid ink is one of those ingredients that has served as a secret weapon for in-the-know chefs for the last couple of years, but never quite made it to the ultra-trendy status of ramps, kale, and Brussels sprouts. The briny ink—which has the consistency of thin, melted chocolate—is a traditional ingredient in both Italian and Japanese cuisines, and as such, has popped up here and there, but, until recently, hadn't become a menu staple.
Well, not anymore. Gone are the days when the ingredient was confined to always-ahead-of-the-curve Danny Bowien's bicoastal Mission Chinese (or to his one-month-only special squid ink bagel, created by the Oklahoma-raised chef for Blackseed Bagels').
Squid is now is being used more frequently, and with even more flair, than ever, from gastro kebab bistros in London to New American heavy hitters in L.A. Here, we share four new exciting plates (and a martini glass!) where the specialty ingredient makes a genius appearance.
Interested in trying your hand at squid ink at home? Check out Regalia squid ink from Spain, $48 on food52.com.