These Are the Best Brussels Sprouts We've Eaten in Ages

They're under that slab of bacon.

Brussels sprouts get a bad rap. At their worst, they're mushy, watery, turgid nuggets of flavorless obligation. However, chef Marcellus Coleman at Harvard Square's new Sinclair manages to make them not only edible but downright delicious, served smoky atop a poached egg. They're seen here commingled with hollandaise and a monstrous shingle of bacon (naturally).