I adore the Brussels sprouts served at Petite Violette and would love to be able to make them at home. Will they share the recipe? — Karen Morrione, Snellville
Petite Violette’s head chef and co-owner Anthony Gropp is always generous with his recipes. This dish is served as an appetizer although we can see it as a delicious side dish as well. The remoulade is a particularly versatile recipe and would be great on a crab cake or with other fried vegetables if you end up with a bit leftover.
From the menu of … Petite Violette, 2948 Clairmont Road, Atlanta. 404-634-6268. petitevioletterestaurant.com
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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