In Season: Brussels Sprouts

November 17 2011, 11:30 AM

Oh, the Brussels sprout. This once-maligned vegetable is certainly having its day. As a testament to its popularity, this member of the cabbage family is showing up on menus all over town. I'm convinced there's no better way to embrace the winter season than to taste my way through iterations of the sprout. Here, four of my current favorites.

  • Ototo Food and Wine's crispy Brussels sprouts leaves are flash-fried so they have a crunchy, almost chip-like quality; shaved Parmesan adds richness. Consider them the ultimate bar snack.
  • The sprouts at Morton's The Steakhouse (pictured) are, as you would expect, steak house-size—and they're sautéed with copious amounts of bacon and slivered shallots.
  • At CafeBar, the Brussels sprouts salad—tossed with Bibb lettuce, sweet potatoes, pecans, cornbread croutons, and apricot-bacon vinaigrette—packs many of the traditional flavors of Thanksgiving into each forkful.
  • ChoLon Modern Asian Bistro's take on the sprout remains my all-time favorite preparation. The vegetable is stir-fried with ground pork, mint, and kaffir lime leaf for a side that's fresh and surprising with each bite.

Tip: When cooking at home, this is my definitive recipe for Brussels sprouts (thanks David Chang).

Ototo Food and Wine, 1501 S. Pearl St., 303-733-2503; Morton's The Steakhouse, 1710 Wynkoop St., 303-825-3353; CafeBar, 295 S. Pennsylvania St., 303-362-0227; ChoLon Modern Asian Bistro, 1555 Blake St., 303-353-5223