09/28/2026
New Orleans cuisine has always been rooted in sustainability, making the most out of what’s available, and a deep respect for the ingredients. We do our best to bring that ethos to the menu at Strange Delight. That’s why we’re partnering with Mill for Make Food Not Waste Restaurant Week, joining restaurants across New York who are making a commitment to cook with zero waste.
Chefs Ham and Nathalie created our take on leeks vinaigrette, a zero-waste dish exclusively running for this week, to show how every part of an ingredient has potential. It features leftover leeks that are poached in olive oil and a stock made from extra fish bones and aromatics, dressed with that same cooking liquid and topped with littleneck clam conserva. We’re loving it and we hope you do too.
