Local ingredient: Microgreens 

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It seems like every vegetable comes in a “baby” variety these days – from artichokes to zucchini – and baby lettuces, known as microgreens, are no exception. Like many other awesome things, they started showing up on menus in the ’80s (a trend attributed to the late, great Chicago chef Charlie Trotter), because a hint of something green, unobtrusive and edible is sometimes just what a plate needs. Many of the sprouts are just 14 days old when they’re picked, so they’re super-tender, but surprisingly assertive – not just a pretty garnish. Ranging from sweet to spicy, find them dressing Kabooki Sushi’s lobster Dainamite roll, sprinkled over the beet carpaccio at Scratch, or scattered on beautiful plates all over town, really.

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