January 22, 2015
Roast it, shave it, smother it in pork - just don't think you can forget it.
A recent Zagat survey reported that Philadelphians aren't too fond of the Brussels sprout, a commonly misspelled and reviled childhood relic.
Of 17 cities polled, Philly ranks fourth from the bottom, tied with Dallas and Fort Worth, Texas, at 41 percent of residents who "Love it." Philly beat the national average of 18 percent who are just plain "Over it." But in the heart of Center City, the meaty green veg is alive and dressed up to please. Grow up and eat your vegetables, please.
Roasted brussels sprouts feature balsamic vinegar, crispy leaves, parmesan cheese and olive oil. Don't let the naked ladies take your eyes off this classy side dish.
On "The Dirt List," shaved and grilled brussels are accompanied by smoked mustard. From the ground up to your exceptionally refined palate.
This Verdura's served with crispy guanciale, black truffle and pine nut escabeche, meyer lemon, idiazábal, a pressed sheep milk cheese from Basque Country in Spain.
Tartness and crunch highlight sprouts at this Mediterranean-Latin lounge. Marcona almonds, Granny Smith apples and aged balsamic round out bright, earthy flavors. Load up before you hit the clubs with the other grown-ups.
Roasted garlic yogurt and coriander dressing cool down crispy sprouts at this Stephen Starr dining spectacle. It's no olive in martini glass, but this dish makes old-school look smooth.