restaurant food

Fried brussel sprouts with marcona almonds, dried cranberries, parmesan cheese, and mint yogurt at Hendrix, Laguna Niguel, California. Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties.

From the actual ingredients and quality to the cooking methods, the entire process to get the food to the table is unknown in a restaurant. What kind of oil is the dining establishment using? Are they reusing their oil over and over? Do they use questionable ingredients as a shortcut for...