Editor's note: January is Vegetable Month on Serious Eats: New York! Every day this month we'll introduce you to a different vegetable dish we love. Do you have a veg dish to nominate? Let us know!
As we've surely all learned by now, applying generous amounts of oil and salt to vegetables is
usually always a good call. At Fedora they do plenty of that. Look under the "sides" section ($8 each) for various veggie plates, like this one. Sunchokes, carrots of various rainbow colors, and even tears of romaine lettuce are cooked on the piping hot plancha with glugs of olive oil and butter (why settle for just one fat source?), until they shrink up and release all of their sugars. Roasted almonds are mixed in, adding crunch and their sweet nut oils.
Another side, the French green beans, also gets the oil and salt treatment, along with black bean sauce, so that each thin strand of bean is coated with all those salty, Chinese takeout-reminiscent flavors, along with lemon juice, and some thin, green scallion wisps on top.
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