Chicago's must-try dishes
Every week in our Dining section, Tribune foodies tell readers to Eat This! Check in for the latest drool-worthy dish.
Image 1 of 43
Crispy brussels sprouts
Like the St. Louis cook who dropped ravioli into the deep fryer on a whim, Marty Fosse may start a revolution because of an afterthought. A few years ago, Fosse - the owner of Anteprima, Ombra and Acre in Andersonville - was working with a surplus of Brussels sprouts. A lot of the outside leaves were bruised, and he asked a cook to throw them away. Next thing Fosse knew, the leaves had been thrown in a pan of olive oil. When they came out, the logical next step was to grate Pecorino Romano cheese on top. The dish came out crackly, salty, crispy - a hit with the kitchen staff who ate it as a snack during shifts. Fast forward to when Fosse opened Azzurra in Wicker Park last October. What would be a tasty, inexpensive dish to put on the menu? In the back of his mind were those crispy Brussels sprouts ($5). What if? "Now," Fosse said, "they are without question our No. 1 seller at the restaurant." Azzurra EnoTavola, 1467 N. Milwaukee Ave., 773-278-5959.
- Kevin Pang