Squash blossoms are flowering on menus across town

Squash blossoms are popping up all over -- not just in gardens, but in restaurants. At Beast + Bottle, they make an unexpected topping for flatbread, and at Spuntino they're stuffed with ricotta and fried. The sturdy flowers make an appearance at Tamayo, too, as part of the filling for...

By Gretchen Kurtz

August 27, 2013

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Squash blossoms are popping up all over -- not just in gardens, but in restaurants. At Beast + Bottle, they make an unexpected topping for flatbread, and at Spuntino they're stuffed with ricotta and fried. The sturdy flowers make an appearance at Tamayo, too, as part of the filling for quesadillas made not with tortillas but masa. See also: Pleasant surprises at Beast + Bottle -- our review While I wasn't shocked to find them there -- Tamayo is known, after all, for its contemporary take on Mexican cuisine -- I was surprised when the quesadillas actually arrived at the table.

Find out why when my review of Tamayo is posted on westword.com tomorrow.

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Gretchen Kurtz has worked as a writer for 25 years; during that time she's stomped grapes in Napa, eaten b'stilla in Fez, and baked with Buddy Valastro, aka the Cake Boss. Her work has appeared in publications including Boulevard (Paris), Diversion, the New York Times and Westword. Our restaurant critic since 2012, she loves helping you decide where to eat and drink tonight.

Contact: Gretchen Kurtz

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