New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York Food 2004

Best Vegetable

  • Casa Mono

    52 Irving Place, 212-253-2773

    People scrunch up their noses at the very mention of Brussels sprouts, recalling the terrible-tasting, mushy, overcooked tiny cabbages of their youth. It takes someone like Mario Batali, and his chef-partner Andy Nusser, to turn such a bitter food memory sweet. The menu at Casa Mona, Batali’s new Spanish-Catalan tapas restaurant, is market-driven, with vegetables from Union Square, and though Brussels sprouts are not a very Spanish ingredient, they are a natural to the Spanish method of cooking a la plancha, or “on the grill.” Sitting at the bar gives an appetite-whetting view of the open kitchen as the chef deftly sears the blanched and oiled Brussels sprouts on the hot metal surface until they’re charred but still crunchy and bright-green inside. With a squeeze of lemon juice and a dusting of fresh thyme leaves, eating your veggies has never tasted so good.

From the 2004 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).

Read More...