What We’re Thankful For: The Brooklyn Food Edition
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.