Vegetables on Parade 

Small Wonders: Food and Drink Issue 2013

Small Wonders: Food and Drink Issue 2013
click to enlarge ERIC ENGLAND
  • Eric England

Fried Brussels sprouts, Rumours 12th and Division

No vegetable has suffered worse PR than the Brussels sprout, the Early American Lit of the cabbage world, once synonymous with everything healthy and unappetizing. At Rumours, sprouts are fried until the crisp leaves unfurl, splashed with balsamic reduction and studded with chewy flecks of Benton's bacon. It's the most irresistible junk-food alternative ever. —JR


click to enlarge ERIC ENGLAND
  • Eric England

Scallion pancake, Chinatown

If you're kind of an onion slut, this thing is right up your alley: Chopped-up bits of green onion float in thin layers that are more like fried pastry than griddle cake. The result? Something good enough on its own or for sopping up extra sauce. —SC


click to enlarge ERIC ENGLAND
  • Eric England

Kashk, House of Kebab

Try this sumptuous Persian dish, and you'll have a hard time going back to hummus: a warm, buttery paste of eggplant cooked, mashed and dappled with oil, served with triangles of soft, hot pita bread ideal for scooping and smearing. It's even better with a dusting of earthy, aromatic ground sumac from the table shaker. —JR


click to enlarge ERIC ENGLAND
  • Eric England

Stuffed pepper, Savarino's

When you can't eat an entire Frank Dileo sandwich with sausage and broccoli rabe, a stuffed pepper from Savarino's display counter makes a satisfying lunch. Forget cafeteria-line models: Savarino's features a hot, gooey filling of risotto, ground beef and chopped mushroom that is comfort food defined. Unless proprietor Corrado busts your chops while getting it to you. —JR

Honorable Mentions:

Garlicky kale, Wild Cow;
som tum, Thai Taste;
cauliflower trio, Etch

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