Are Brussels sprouts the new beets? For years, chefs delighted in turning the slippery red vegetable that nobody liked as a kid into one we couldn't wait to eat, glass of white in hand, with dollops of goat cheese and a light douse of vinaigrette. Now chefs have taken on another pet project, Brussels sprouts, and they're everywhere: at high-end American spots as well as bars, at burger joints and hip noodle houses. Although I like those crispy, salted leaves and many of the places that serve them, what I liked even more was the menu in front of me one recent, bitter cold night, a menu offering charcuterie, cheeses and clams to start off my meal — but, refreshingly, not a single... More >>>