The pickings might be slimmer, but inventive chefs are finding appealing ways to spotlight fresh vegetables on winter menus. Root vegetables, potatoes and hardy greens are adding flavor, color and personality to seasonal dishes at these restaurants.
Jamonera
Philadelphia, PA
Tortilla Espanola: Spanish Potato Omelet, Grilled Asparagus and Truffle aioli; $6
Ravenous Pig
Winter Park, FL
Lobster Pot au Feu: Spinach Gnocchi, Samsula Turnips, Thumbelina Carrots and Lobster Consommé; $16
Found Kitchen and Social House
Evanston, IL
Winter Vegetable and Quark Flatbread; $9
Roasted Brussels Sprouts and Winter Squash with Harissa; $8
Root Vegetable Stew with Garbanzo Beans, Turmeric and Tofu; $14
Dovetail
New York, NY
Long Island Duck Breast: Scarlet Turnips, Endive and Cranberries; $40
Vegetable Tasting Menu: Brussels Sprouts Salad, Vegetable Consommé, Wild Mushrooms, Artichokes, Cured Carrots, Napa Cabbage and Sticky Toffee Parsnip Cake; $85
Flour + Water
San Francisco, CA
Winter Vegetable Salad with Anchovy, Parmesan and Crispy Kale; $12
Empire State South
Atlanta, GA
Celery Root Soup: Candied Hazelnuts, Bacon Bourbon Cream, Cornbread and Sorrel; $14
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