In midsummer, what better than berries to pop into savories and sweets? From strawberries to wine berries, blueberries to black, chefs across the country are using these seasonal jewels in condiments, sauces, desserts and salads. 

The Farm and Fisherman
Philadelphia, PA
Hiramasa, rhubarb, tapioca, strawberries, black pepper, lemon balm; $15

The Classic Café
Roanoke, TX
Baked brie with cranberries, caramelized onion and pistachios; $12.50

Alize Restaurant
Las Vegas, NV
Pan seared Muscovy duck breast, foie gras and black truffle sausage, caramelized salsify, spaghetti squash, huckleberry sauce; $40

The London West Hollywood
Hollywood, CA
Roasted pheasant, soft polenta, chanterelle mushrooms, huckleberry sauce; Prixe fixe $110

Blue Hill at Stone Barns
Westchester, NY
Daily tasting menu includes; wine berries, tri-star strawberries and wild blueberries; 4-8 courses for $88-$148

The French Laundry
Napa, CA
Andante Dairy “Nocturnes,” “English muffin,” strawberry-rhubarb jam, cippollini onion, Australian black winter truffle and mâche; Prixe Fix $270


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