On Friday night, I ate so much barbecue I thought I felt my arteries hardening. Seriously. (Wild-boar rib chop, though—totally worth it.) Yesterday, I had a brisket sandwich for lunch and Shake Shack for dinner. Today, all I can think of is vegetables.
My mouth is currently watering over the memory of this smoked-trout salad from Boerum Hill’s Rucola, in which bitter frisee and radicchio, coins of soft, creamy potato, and pungent flakes of Shelsky’s fish are roped together with a horseradish dressing and punctuated with crunchy, tangy pickled onions. Yes, please.
190 Dean Street
Brooklyn, New York