Brussels Sprouts with Bacon and Shallots, Morton’s The Steakhouse

Steak may be what’s for dinner, but bacon is what’s on the side. And how better to treat it than to fold it together with firm Brussels sprouts and shallots, then sauté them to bring out the caramelized sweetness of the sprouts and the shallots and infuse them with the smokiness of the bacon. Executive chef Lee Rizzo’s new dish, added just this summer, is served family-style for the table.

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Gyoza, Monta

Dishing With Grace

Gyoza, Monta

This bustling noodle shop’s gyoza, or hand-made dumplings, take a little extra time, so when you order, the waitress will immediately shout over your shoulder to the kitchen that you’d like some. The gyoza are made in-house daily with pork and vegetables, then pan-fried for a nice crust on the outside. Make your own dipping sauce from the accoutrements in front of you: soy sauce, a little vinegar and a little chili oil or shichimi seven spice. $5, 5030 Spring Mountain Road, Suite 6, 367-4600.

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