New American is about ingredients. They should be in season, native to the area, and of the highest quality. Preparations should show off this quality, in terms of cooking style, and in terms of presentation. Cuts are very precise, with constant dice and jullienne thicknesses.
Presentation tends to be contemporary.
Items are not clumped together, but instead piled, or plated in sections. Height of the plate is often important. Garnishing can be with ingredients that are not part of the base dish. Today was the best day of the week in many ways. This is the type of cooking, plating, and pacing that I enjoy.