The chefs at both Luxe and ML produce a delicate, feather-light version of Brussels sprouts, caught at just the right moment between browned and burnt and retaining a complex, earthy flavor. ML gets a slight nod because theirs are deconstructed into single spherical layers and dressed with sriracha, agave and lime, while Luxe’s throws in unnecessary dried cherries. Rock City Eatery takes a different direction, roasting the sprouts soft and solid rather than crisp and wispy, and combining them with peanuts, cherry tomatoes, basil and something hot. The effect is semi-Chinese, and good enough to make the podium if not the gold.
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