Wednesday, November 21, 2012
What We're Thankful For: The Brooklyn Food Edition
Posted by Sarah Zorn on Wed, Nov 21, 2012 at 11:37 AM
Page 5 of 6
But we still know our way around Tuscan kale, pattypan squash, sunchokes and kohlrabi
Gone are the days when meat-freers were relegated to one or two options on a menu — harvest pasta, under-seasoned slabs of polenta and portobello mushroom sandwiches, yay! — at most of today’s top restaurants, veggies have taken center stage.
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