Now on the Menu

Coconut curry from Babu Ji, DIY tacos from El Cortez, spicy fried chicken from Fuku, and more wedding fare from some of the city’s new restaurants

• By Lauren Schwartzberg

(Photo: Bobby Doherty)

Catered by Fuku at 163 First Ave.

Appetizer
Farro-and-kale salad with citrus vinaigrette.
Main
Spicy fried-chicken sandwich with habanero, pickles, and fuku butter.

(Photo: Bobby Doherty)

Catered by Oiji at 119 First Ave.

Appetizer
Cold buckwheat noodles with spring ramps.
Main
Slow-cooked oxtail with root vegetables.

Catered by Sessanta at 60 Thompson St.

Appetizer
Tuna with lampascioni and lime.
Main
Lamb chop with fava beans, Provola, and cocoa.

(Photo: Bobby Doherty)

Catered by Babu Ji at 175 Ave. B

Appetizer
Hung yogurt croquettes spiced with ginger and green chile served on a beetroot ginger sauce.
Main
Raw day-boat scallops in a turmeric, mustard-seed, and coconut-milk-based curry.

(Photo: Bobby Doherty)

Catered by Untitled (at the Whitney Museum) at 99 Gansevoort St.

Appetizer
Tomato-and-melon sashimi with preserved lemon and edamame.
Main
Grilled monkfish with green-garlic-and-lobster sauce.

(Photo: Bobby Doherty)

Catered by Maite at 159 Central Ave., Bushwick

Appetizer
Watermelon radish with Cheddar and black truffle.
Main
Gnocchi with Taleggio, black trumpet mushroom, and sage.

Catered by Marta at 29 E. 29th St.

Appetizer
Heirloom-tomato salad with basil and housemade stracciatella cheese.
Main
Slow-roasted beef short ribs with wood-fired peppers and spring onions.

(Photo: Bobby Doherty)

Catered by El Cortez at 17 Ingraham St., Bushwick

Appetizer
Mini pork and mini chicken burritos with rice, pinto beans, Monterey Jack, cotija cheese, salsa, pico de gallo, sour cream, and avocado.
Main
Build-your-own-taco bar with hard shells, rice, beans, beef, shredded cheese, lettuce, onion, tomato, black olives, and sour cream.