Hometown Glory
New York Times loves Houston's carrot ice cream: New restaurant draws veggiedessert raves
The Pass and Provisions/Facebook
Seth Siegel-Gardner, left, and Terrence GallivanPhoto by Joel Luks
Veggies have been taking center stage around town, from Roost's famous miso-glazed cauliflower to Jett Hurapan's expert eggplant at Blu.
But according to The New York Times, those vegetables are just also-rans. The root that's all the rage these days is the humble carrot.
"Carrots, those little spark plugs in a salad or a stew, have suddenly become an engine driving restaurant menus. Chefs across the country are showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish," writes Florence Fabricant.
Siegel-Gardner and Gallvian's carrot dishes may be unique, but they aren't the only chefs in Houston riding the orange wave.
In addition to examples from renowned restaurants like ABC Kitchen, Eleven Madison Park and the Spotted Pig, there's an unexpected dessert from new Houston hotspot Provisions, the casual (and open) half of Seth Siegel-Gardner and Terrence Gallivan's The Pass & Provisions: Carrot ice cream and carrot cotton candy.
Siegel-Gardner and Gallvian's carrot dishes may be unique, but they aren't the only chefs in Houston riding the orange wave. German Mosquera created a stunning baby carrot polenta during his tenure at Roots Bistro, and Justin Yu's caramelized carrots served at Oxheart earlier this year inspired raves.
With the Times declaring Brussels sprouts to be last year's vegetable and carrots the root of the season, what do you think the next trend veg will be? Chefs, start experimenting with your okra recipes.
