Table, Donkey and Stick Doubles Down on Cauliflower in a Panisse Dish

Chicago’s Table, Donkey and Stick explores the cuisine of the Alpine region, including France, Italy, Switzerland, Austria, Germany, and Slovenia, a region “not known for vegetarian food,” says chef Ryan Brousseau. So when Brousseau is looking for vegetarian options for his menu, he often turns to panisse, chickpea flour fries from Provence, and creates flavor combinations with a global slant. The current offering is cauliflower...