BONE MARROW & SEA URCHIN
Last month, buzzy new restaurant the Marrow was blasted, via Twitter, for supposedly copying a dish — bone marrow and sea urchin — from critically acclaimed chef Eric Ripert.
Original! (left): ‘‘Surf and Turf’’: roasted bone marrow, sea urchin, bacon crisp, available as part of a prixfixe menu ($72 at lunch, $127 at dinner) at Le Bernardin, 155 W. 51st St.; 212-554-1515
Imitation! (right): ‘‘The Bone Marrow’’: bone marrow, sea urchin, fried potatoes, Meyer lemon aioli and baby celery greens, $16 at the Marrow, 99 Bank St.; 212-428-6000
Gabi Porter
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WATERMELON RADISH ICE CREAM WITH WATERMELON GUMMIES
Despite the unorthodox dessert’s surprising similarity, Dirt Candy chef Amanda Cohen doesn’t think Blanca copied her dish.
Original! (left): Watermelon radish sherbert with watermelon gummies and beignets, no longer on the menu at Dirt Candy, 430 E. Ninth St.; 212-228-7732
Imitation! (right): Watermelon radish ice cream with watermelon gummies, fresh watermelon and macadamia crumble, no longer on the menu at Blanca, 261 Moore St., Bushwick, Brooklyn; 646-703-2715
Marilynn K. Yee/The New York Times (right)
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UNI PANINI
Alex Raij says she originated the simple but tasty uni panini. Similar sandwiches have popped up at restaurants such as Boston’s Toro.
Original! (top): Uni Panini: sea urchin sandwich, $15 at El Quinto Pino, 401 W. 24th St.; 212-206-6900
Imitation! (bottom): Uni Bocadillo: pressed uni sandwich with miso butter and pickled mustard seeds, $8 at Toro by Ken Oringer, Boston, opening in New York late summer/early fall
Stephen Sherman (bottom)
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CAKE POPS
Chef David Burke first started serving the cake pops 15 years ago. They
have since become a huge fad — and are now even sold at Starbucks.
Original! (left): David Burke’s cheesecake lollipops served with bubblegum whipped cream, $18 (for 8 to 10, as part of a “tree”) at David Burke Townhouse, 133 E. 61st St.; 212-813-2121
Imitation! (right): Cake pops in salted caramel and birthday flavors, $1.50 each at Starbucks.
Rahav ‘Iggy’ Segev / Anne Wermiel
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Chef David Burke has patented his technique for dry-aging beef with Himalayan salt blocks.
Rahav ‘Iggy’ Segev
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Rebecca Charles sued former employee Ed McFarland for allegedly copying her entire restaurant, including her mother’s closely guarded Caesar salad recipe; they later reached a settlement.
Astrid Stawiarz
