FloFab at the New York Times makes the call: carrots are the "it" vegetable (move over pumpkin). Citing restaurants like Empellón Cocina in New York, Clio in Boston, TAG in Denver, and Commonwealth in San Francisco, FloFab writes that carrots have "suddenly become an engine driving restaurant menus." [NYT]
[Photo: Shutterstock]
Filed under:
Carrots, Trendy
If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.
The Latest
Filed under:
#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?
Loading comments...