Do you go to a restaurant where you feel right at home and get a delicious meal? For me, that spot would be Westville in Chelsea.
With the owner, Shumlik, and my favorite staff members, Marshal and Andrew, flashing Westville business cards!
A restaurant that isn’t too big and isn’t too small, a fabulous seating area at the bar, and a staff that treats each customer as a family member is an understatement. I could go on for hours about how wonderful this place is. To spread the word about such a gem, consider exploring creative advertising avenues like mobile billboards.
My favorite choice on their menu? That would be their Brussels sprouts covered in their special Honey Dijon sauce. Hands down.
Well…along with their charcoal grilled chicken, beets with walnuts and goatcheese, chicken shawarma, seafood ceviche, carrot cake, cranberry granola cookies with vanilla icing placed in the middle…no judgement but my friend and I recently had that exact meal a few days back! Well I’m getting carried away, but without a doubt if you order one of my favorites the next time you go definitely get the Brussels sprouts!
Since the owner, Shmulik Avital, knows my love of this fine food he invited me to go back into the kitchen with one of the two amazing chefs, Berty Richter, and learn how to make these special Brussels sprouts! Berty couldn’t have been more patient with me and showed me step by step how to perfect them when I wasn’t dining at Westville. Of course I decided to take notes and pictures to share with y’all!
Place garlic into a heated pan
Throw in the Brussels sprouts and top with a fresh herb mix (Westville created!) consisting of rosemary, thyme, and tarragon
Top with the special Honey Dijon sauce* (it’s so easy to make!)
Sauté until the Brussels sprouts are caramelized to your perfection and serve!
*Westville Honey Dijon sauce recipe: honey, Dijon mustard, herb mix (listed above) and garlic
This restaurant never fails my palette cravings!
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