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The brussel sprouts at La Condesa

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La Condesa is one of those places where everything I've tried fits my definition of "special":
- a dish with a unique combination of ingredients I've never tasted before
- something that I do not have the cooking skills to make as delicious as they do
- something that would take a long time for me to prep or cook

I've been wanting to make brussel sprouts for a while, but making them the way I like means more prep than I've had time for in Nov-Dec. (I cut each one in half lengthwise, then cut a "V" notch to remove the white root from each half. This seems to take most of the "bitter" taste with it. That tip via Chow or Alton Brown, can't remember which...)

If you are a brussel-sprout lover, La Condesa has the best I've tried anywhere.

On the menu they are described as:
coles de bruselas $ 5
brussel sprouts, bacon, grapes

The brussel sprouts tasted both roasted and braised at the same time; as though they had been roasted in a delicious broth of some kind. In addition, there was the genious pairing of halved grapes with brussel sprouts, maybe shallots or very thin onion slices, and the barely noticeable flavor of bacon.

The brussel sprouts were ordered as a take-home dish on recommendation of our excellent server, since flight arrived > 8pm on Dec 24'th and all grocery stores were closed, and we were wondering where to find veggies for christmas day.

The
pato con Mole Negro
crescent duck breast & confit leg, three-day mole, toasted sesame seeds, rice, crema, tortillas

and "Sunday chicken" were also completely delicious and made for several scrumptious meals.

My only critique is they need to back off the salt just a smidge on everything. (and for reference, I am a salt-addict; carry packets with me in case of emergency)

http://lacondesaaustin.com/menu/LC_Di...
La Condesa
400 West 2nd Street Austin, TX 78701
(512) 499-0300

Thank you La Condesa for a beautiful and delicious meal and Christmas day sustenance, including the best brussel sprout dish ever.

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  1. I loved those Brussels sprouts, too. So much so that I've been trying to make them at home. I never tried the V-notch trick - I'll have to give that a whirl. I simply parboil them, toss in salt, and then finish on the grill. Not sure how they Condesa would braise them. Maybe they parboil in stock?

    2 Replies
    1. re: rudeboy

      If I knew you could get those brussels sprouts take out, I would have loaded up. How much did your order.

      They're fantastic, but no better than those at Barley Swine.

      1. re: rudeboy

        >> Maybe they parboil in stock?

        That's the best guess I can think of. The brussel sprout leaves had the goodness (broth) through and through. I don't think I could create the same end results by just mixing them in something after cooking.

        For making the v-notch, I use my favorite big-handle small-blade fibrox knife
        like this only with a fatter, rounder handle
        http://www.chefsresource.com/chicken-...

      2. ohhhh, I think this warrants a trip to LC. Loves me some brussell sprouts

        1. gawd, I need to try these! hope I can catch them on the menu!

          1. I am a fellow fan of these Brussels sprouts. A stand-out on an equally awesome menu. Have you tried the brussels sprouts at Uchiko? Equally excellent.

            1 Reply
            1. re: paternite

              The Brussels sprouts at Uchiko are apparently deep fried, although I don't know what in. And when they're only $3.00 at Sake Social Hour it's hardly worth the bother (and danger) of trying to make them at home.

            2. They also roast very well, taking on a more nutty taste. I can see I need to try La Condesa.

              1. What are the chances that I would be reading this post with a plateful of raw prepped Brussels sprouts in front of me? Had to try the V notch trick after reading this, but gotta say I didn't really taste any difference. Thanks for the tip about La Condesa though, just one more reason I need to get my butt down there - I've never been!