Vestal | Lafayette, La.

By Lisa Shames
May 13, 2022

Nick Bognar
Pairing potatoes with butter might not sound like a culinary coup, but at modern Asian restaurant Indo, Nick Bognar, Chef/Owner, has transformed this unassuming duo with the addition of umami-rich Japanese flavors and ingredients. The result is a thoroughly modern take on a comfort classic and one that is easy and inexpensive to source.
Steamed and dried fingerling potatoes are slow fried until lightly crisp and then refried for service. Kombu, softened in a combination of soy, garlic and a reduction of sake and mirin, is blended into a paste and folded into butter, which is then smothered over the hot potatoes. “The combination gives a potent umami that ends up tasting like aged Parmesan,” says Bognar. A generous garnish of lightly pickled wakame seaweed is a welcome counterpoint to the rich potatoes, and the dish is finished with shredded dried nori, which adds subtle toasted sesame notes. “People love this dish, but it’s kind of a secret banger,” says Bognar.

Seafood Special: Spaghetti with Blue Crab Vestal | Lafayette, La.

Getting Saucy: Blueberry Bourbon Chipotle BBQ Sauce U.S. Highbush Blueberry Council + University of Connecticut
U.S. Highbush Blueberry Council + University of Connecticut

Seasonal Spice: 5-Alarm Fall Vegetable-Grain Bowl True Aussie Beef & Lamb + Nordstrom Restaurants
True Aussie Beef & Lamb + Nordstrom Restaurants

Atwitter for Fritters: Asparagus Fritters Culaccino | Franklin, Tenn.
Culaccino | Franklin, Tenn.

Tail of Whimsy: Vestry Cheesecake Vestry | New York
Vestry | New York

Seafood Special: Spaghetti with Blue Crab Vestal | Lafayette, La.
Vestal | Lafayette, La.

Getting Saucy: Blueberry Bourbon Chipotle BBQ Sauce U.S. Highbush Blueberry Council + University of Connecticut
U.S. Highbush Blueberry Council + University of Connecticut

Seasonal Spice: 5-Alarm Fall Vegetable-Grain Bowl True Aussie Beef & Lamb + Nordstrom Restaurants
True Aussie Beef & Lamb + Nordstrom Restaurants