Burnt vegetables set palates afire
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'Waiter, my vegetables are burnt."
If you're the one taking issue, clearly you aren't up on one of the latest trends in gastronomy: vegetables charred to a delectable crisp. Call it a mistake gone right. Here's where it's done well:
At Ciro's Italian Restaurant, burnt broccoli is a popular side dish. Florets are served crunchy, charred and garlicky. The restaurant also burns string beans. ($8.95).
74 Main St., Kings Park, 631-269-2600; and 470 Wheeler Rd., Hauppauge, 631-761-6378
In Hewlett, the family-style Cucina Di Vargas will not only burn your broccoli; they also will char your cauliflower. ($7.95 individual; $13.95 family style).
12 Franklin Ave., Hewlett, 516-596-7260
Burnt Brussels sprout leaves ($6) are rendered crunchy and sweet at both Jackson's in Commack and its gastropub sibling, Morrison's in Plainview. Morrison's: 430 Woodbury Rd., Plainview, 516-932-8460, morrisonsny.com. Jackson's: 6005 Jericho Tpke., Commack, 631-462-0822, jacksonsrestaurant.net
At Abeetza Next Door in Greenvale, chef-owner Joseph DeLorenzo chars broccoli on an open grill and then briefly sautés it with roasted garlic and olive oil. Reggiano cheese goes on top. ($7).
82 Glen Cove Rd., Greenvale, 516-484-3123, abeetza.com