Is it just me?

Or does this sound kinda gross:

GRILLED BROCCOLINI
Bernaise, grapefruit, fennel frond, popped sorghum
$14

It certainly doesn't sound interesting by the ingredients but who knows, it may be great if they are combined correctly!

The grapefruit and sorghum seem like curious additions. Is this a side? Seems overly complicated for a side dish, but too light to be main...

[Robin Garr]

I had a dish with popped sorghum on top and enjoyed it more than I expected ... it looks like fat grains of arborio rice and tastes like the old Quaker Puffed Wheat cereal ("Shot from Guns!").

Bernaise can be on the tart side with its vinegar/wine base and lemon, so maybe grapefruit isn't entirely out of place either.

Is this dish at either Naive or Nostalgic, Kim? I had the popped sorghum on a dish at Naive, so I wonder if it's a signature item for the chef? If so, I would definitely try the dish. They're good at unexpected combinations.

It certainly doesn't sound interesting by the ingredients but who knows, it may be great if they are combined correctly!

Very true, it could be one those unexpected combinations that somehow works. It's doesn't read well in print or my imagination, but I've been surprised before!

The grapefruit and sorghum seem like curious additions. Is this a side? Seems overly complicated for a side dish, but too light to be main...

It is a side dish.

I had a dish with popped sorghum on top and enjoyed it more than I expected ... it looks like fat grains of arborio rice and tastes like the old Quaker Puffed Wheat cereal ("Shot from Guns!").

Bernaise can be on the tart side with its vinegar/wine base and lemon, so maybe grapefruit isn't entirely out of place either.

Is this dish at either Naive or Nostalgic, Kim? I had the popped sorghum on a dish at Naive, so I wonder if it's a signature item for the chef? If so, I would definitely try the dish. They're good at unexpected combinations.

I missed the "popped" part of sorghum, that changes things in my mind - more of a texture addition. And yes, good call Robin, it is Nostalgic!

Please try it and report back.

I give their brussel sprouts two very enthusiastic thumbs up. It has sorghum and popcorn and we LOVED it. I'm a big fan of getting creative with vegetables, regardless if it's a side or not. Order two and it can become a meal.

Excited to try Paseo soon because they also have some interesting takes on veggies/sides.

When I read things with odd ingredients like that I think “someone is trying too hard.” Then, after trying it, I think, “oh. Now I get it.”

Please try it and report back.

I give their brussel sprouts two very enthusiastic thumbs up. It has sorghum and popcorn and we LOVED it. I'm a big fan of getting creative with vegetables, regardless if it's a side or not. Order two and it can become a meal.

Excited to try Paseo soon because they also have some interesting takes on veggies/sides.

I will, or I'll let someone else tell me about it. I'm open-minded for the most part, but I'm just not big on savory w/sweet to begin with, just not my thing

That actually sounds good to me. As a former longtime vegetarian, and a current partial vegetarian, I've endured my fair share of unseasoned, steamed frozen vegetable medleys.

But the grand prix goes to a very nice hotel in downtown Columbus, Oh. We recently attended a very large banquet in a nice venue. The vegetarian option was "califlower steak " That sounded interesting and it was a nice hotel--wow, I thought. This could be ground breaking.

Well, they had the audacity to serve a sliced chuck, seasoned with some generic brand of seasoned salt, flopped across a gas grill for a minute or so per side, then plated--and with no sauce! It was not only pathetic--and expensive--but indignant!

So vive the folks who endeavor to create extraordinary vegetable-based options.