Making Brussels sprouts that shine
Q: Are you able to find out the recipe for the crispy Brussels sprouts at Grille 66 & Bar? They are the most delicious sprouts I have ever had. Thank you! — Laura Smith, Weston
A: Just when I thought there couldn’t be another standout Brussels sprouts recipe, Laura proved otherwise and led me to Grille 66 & Bar (2301 SE 17th St, Fort Lauderdale, 954-728-3500, grille66andbar.com). Located at the Pier Sixty-Six Hotel & Marina, the picturesque waterside restaurant with 400 feet of dock space is only part of the attraction. Michael Siegel, executive chef since 2004, is known for his fresh fish, seafood, prime, 28-day aged steaks and artful plate presentations. You may remember Siegel from his earlier days as chef at the original Bistro Mezzaluna when George Mayo was running the show.
Pier Sixty-Six, a South Florida landmark hotel, was built in the late ’50s. The “66” references the building’s iconic crown adorned with 66 spikes. The top floor, once a cocktail lounge, rotated every 66 minutes offering unsurpassed skyline views. Pier Sixty-Six Hotel is currently undergoing a complete redevelopment and is temporarily closed. However, it’s business as usual at Grille 66 & Bar and the marina, which remain open during this phase.
All great seafood and steakhouse menus involve a tempting list of side dishes. Siegel delivers a combination of classic and contemporary options including saute ed broccolini with garlic oil, chili and parmesan crumbs; jumbo asparagus and hollandaise; Four-cheese truffle “mac”; and double crème potato au gratin, among others.
The crispy Brussels sprouts with mushrooms, shallots and soy ginger glaze are always a hit, according to the chef. “We do sell quite a bit of the Brussels sprouts. People love them,” he says. “When I developed the recipe, I wanted to include a little bit of everything – spicy, sweet, salty and crispy. And the mushrooms add another layer of flavor, texture and earthiness.” With updated recipes, like Siegel’s, it’s no wonder this once-shunned vegetable continues to be in the culinary spotlight.
Grille 66 offers drink and food specials during Happy Hour 66 served daily at the bar from 5 to 7 p.m. Recently launched summer specials Monday through Saturday include three-course menus starting at $39 and 20% off select bottles of wine. Reservations are recommended.
Also recommended: Save room for the seasonally inspired dessert menu. Threelayer chocolate cake with raspberry sauce, Key lime pie with fresh cream and carrot cake with pineapple rum coulis are just a sampling of their homemade desserts baked fresh daily.
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