We live in the golden age of Brussels sprouts. Momentum has been building for years—remember the startling majesty you experienced the first time you had a plateful of them sauteed in rendered bacon fat?—and we finally seem to have reached the apex of the curve.
In recent months, I've had amazing versions everywhere from Pub & Kitchen to Juniper Commons and beyond. Add to that list the electric version at Palladino's on Passyunk. They arrive in a generous heap, and each one is a marvel: fried and crisp, with tender innards.
