Omni's Simply Street Food Menu
Citrus Ancho Braised Lamb Tostada
Citrus Ancho Braised Lamb Tostada
Using a braising technique passed down from his family, chef Scott Mole from the Omni Bedford Springs Resort in Bedford, Pa., created a new twist on the typical tostada. Tender lamb, fresh lettuce, tomato, and avocado piled on top of smashed black beans and a crunchy corn shell gives this tasty offering a unique flavor.
Duck Empanada
Inspired by his time in the Dominican Republic, chef Gene Moss from San Antonio's Omni La Mansion del Rio created his own version of the empanada. What makes this typically Latin American street food different is its duck confit stuffing and smoky tomato mayonnaise dipping sauce. The golden, crispy crust is the perfect contrast to the moist duck.
Chicken Musakhan Flatbread Sandwich
Chicken Musakhan Sandwich
From the Emirates Palace Hotel in Abu Dhabi, chef Mohamed Alaa Allaham took the traditional Palestinian chicken dish made with onions and sumac and rolled it up into a flatbread. The addition of pickles, tomatoes, lettuce, a roasted garlic mayonnaise sauce, and Arabic spices distinguishes this common Middle Eastern street food.
Short Rib and Vermont Cheddar Sandwich
A sandwich is the ultimate in simple street food, but this is anything but. Chef Gerard Tice from the Omni Parker House in Boston created a rich and decadent version of the standard grilled cheese. The best-selling item on the menu thus far, this sandwich is loaded with tender beef and Cheddar cheese on artisan bread. There's also arugula and onions thrown in for good measure.
Famous Peddler’s Char Kway Teow
The Simply Street Food menu wouldn't be complete without an Asian offering. Chef Andy Oh from the Pan Pacific Orchard in Singapore took the dish popular in Malaysia, Indonesia, and Singapore and created a recipe to suit even the most discriminating foodies. Stir-fried flat rice noodles are mixed with shrimp, Chinese sausage, crabmeat, and egg, and then topped with a sweet and salty Kway Teow sauce.
Acarajé de Orixá
From the Bahia state of Brazil comes this dish with roots in Nigeria. Chef Josemar Passos from the Tivoli Ecoresort Praia do Forte created his version of this Afro-Brazilian street food. Similar to falafel, this offering is made with ground black-eyed peas that are fried and topped with shrimp sautéed in onion and garlic.