Hemispheres Magazine November 2013 - page 39

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PHILIPPE GUIGAL - 3RD GENERATION
PRESENTING HIS FAVORITE TOOL, THE SYRAH GLASS
NOVEMBER 2013
HEMISPHERESMAGAZINE.COM
Brooklyn thinks the heyday of
comeback sauce is still to come.
Rich, flavorful and comple-
mentary to fried foods, the sauce,
Newton says, could easily be the
next rémoulade—the next aioli,
even. Newton slathers his house-
made version (flavored with chile
de árbol hot sauce, Worcestershire,
shallots and black pepper) on
Seersucker’s patty melt and serves it
with fried green tomatoes.
“People are starting to pay real
attention to regional American food,”
Newton says. “This stuff definitely has
mainstreampotential.”
—LEAH KOENIG
WHISTLIN’ DIXIE
Rob Newton of
Seersucker
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