Try the kettle corn brussels sprouts - they are a big hit
Story Date: 11/26/2019
Publisher: Seattle Met
Author: Allecia Vermillion
Under Maximillian Petty’s watch, brussels sprouts emerge from the fryer at the precise point where one person’s “alluringly crisp” becomes another’s “burned AF.” Next, a layer of coconut milk caramel comes on thick with a shower of salt—a sticky base for the kettle corn bits that complete this cross-pollination between roasted brassica and indulgent state fair dessert. Most chefs might stop there. Petty adds a few translucent slices of rosy shoulder bacon, cured in molasses and still warm from the grill.
Place Category: Food & Drink
Story Category: Review of a Place