ENJOY A TASTE OF HOTEL COLEE’S ROOFTOP BAR, ROSÉ & RYE.
Buckhead’s first and only Autograph Collection hotel, Hotel Colee (formerly the W Atlanta) has officially renovated and renamed its rooftop bar. What was previously Whiskey Blue is now Rosé & Rye, offering a menu of cocktails and small bites, including these fried Brussels sprouts, topped with tangy red wine vinaigrette.
Fried Brussels Sprouts
Serves 2
INGREDIENTS
1 ½ cups Brussels sprouts, cut in half
2 tablespoons each of yellow onion, red onion, red pepper, green pepper and yellow pepper, julienne cut
3 tablespoons red wine vinaigrette (see recipe below)
1 ½ teaspoon canola oil
INSTRUCTIONS
In a large frying pan, heat canola oil over medium heat. When the pan is hot, add Brussels sprouts and sauté for four minutes until they begin to become tender. Add onions and peppers for an additional four minutes until onions become translucent. Add red wine vinaigrette to the pan to deglaze and continue cooking for an additional two minutes. Serve immediately.
RED WINE VINAIGRETTE
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 tablespoon agave nectar
Pinch of salt and pepper
ROSÉ & RYE
roseandryeatl.com
@roseandrye.atl
BY Claire Ruhlin
