Grow Up: Tasty Versions of Foods You Hated

by Keith Wagstaff - Citysearch Editor - 216 Reviews - 112 Lists

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Updated: November 11, 2009

Few things are more terrifying to a child than the command “Eat your Brussels sprouts.” Now that you’re all grown up, it’s time to revisit some of the foods you’ve been avoiding for all these years. We’re here to help, by taking five ingredients that terrify children and recommending the New York restaurants that have the culinary skills to erase all of those traumatic childhood memories. (Photo: Sardine sandwich at Saltie)

On this page:Liver, Beets, Sardines, Brussels Sprouts, Broccoli.

Liver

  1. 1 3.5 Star Rating: Average The Spotted Pig
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    314 W 11th St, New York, NY 10014 (map)

    We’re guessing your parents had a hard time getting you to eat liver. Well now you can get reacquainted with this delicious organ by ordering the chicken liver toast at April Bloomfield’s nose-to-tail wonderland the Spotted Pig. Here they spread a creamy chicken liver pate over grilled toast for a savory, salty treat that won’t offend a squeamish palate thanks to the heartiness and crunchy texture of the bread.

Beets

  1. 2 4 Star Rating: Recommended 'inoteca
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    98 Rivington St, New York, NY 10002 (map)

    It’s understandable that you didn’t like beets as a kid; they are disconcertingly red, and most of us grew up eating the sour, slimy pickled version. In contrast, this bustling Lower East Side restaurant and wine bar takes fresh beets and mixes them with orange, mint, hazelnuts and Pecorino cheese for a beet salad that is simple, sweet and not at all slimy.

Sardines

  1. 3 Saltie
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    378 Metropolitan Ave, Brooklyn, NY 11211 (map)

    As a kid you probably ran screaming from the room when sardines were on the dinner table, but we guarantee there is no reason to fear this fish. Caroline Fidanza and two of her fellow Marlow & Sons alums have concocted a sandwich that’s sure to change your mind about sardines. It’s called the Captain’s Daughter and features meaty little sardines packed between crispy, chewy homemade focaccia and topped with pickled egg and salsa verde.

Brussels Sprouts

  1. 4 3.5 Star Rating: Average Alta
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    64 W 10th St, New York, NY 10011 (map)

    Mushy, boiled and bitter; these are the memories we have of Brussels sprouts, which is why they’re usually public enemy number one on children's “Do Not Eat” list. This West Village tapas spot makes sure the sprouts are nice and crispy, with a wonderfully complex flavor thanks to the addition of Fuji apples, crème fraiche and pistachio nuts.

Broccoli

  1. 5 4 Star Rating: Recommended No. 7
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    7 Greene Ave, Brooklyn, NY 11238 (map)

    How do you transform a food you previously hated into something delicious? Why, deep-fry it, of course. Here chef Tyler Kord (formerly of Perry St) fries the broccoli in a crispy tempura batter and pairs it with a creamy black bean puree. That said, we don’t recommend serving this regularly to your kids, lest they demand that everything be deep-fried.