Photo by Sarah Fenske Brussels sprouts -- but from where?
UPDATE on July 10: It's been a month, and we have no winner, so we're just going to give this answer away. We were dining at Robust Wine Bar in Webster Groves. We're awfully pleased to have evaded detection!
Also, because so many people have indicated problems with our commenting system, we're going to put the next one of these on hold until we can achieve our switch to our new website and new commenting system. We're trying to make that happen as soon as possible, but we suspect it may not be until September. We'll see you then for more giveaway fun.
Original post follows ....
Brussels sprouts have become shockingly ubiquitous in recent years. From an unloved vegetable to a small plates must-have, they've been gussied up with everything from a rash of bacon to a fresh-cracked egg and Siracha.
But what caught our eye about this particular presentation is how light and summery it is. No heavy flavors here; at this restaurant, the chef has steamed the wee cabbages and served them with a soft cheese over polenta. Delicious -- and different.More »