Located in Vienna, Virginia, just west of Washington, D.C., Joon fuses Persian and Middle Eastern cuisines with Western techniques to create “a beautiful and flavorful tablescape,” chef-owner Chris Morgan says—one that earned it a place on the New York Times’ list of fifty best restaurants in America.
For this year’s Thanksgiving tablescape, the team is serving up roasted brussels sprouts with smoked duck fat and apricot glaze, combining “old- and new-world flavors with local, seasonal produce,” Morgan says. It’s a dish you can replicate for your own holiday table, substituting butter for duck fat as needed. He notes that five pounds of brussels sprouts will feed about ten people and leave you with some leftovers—but if there’s any apricot glaze to spare, try adding it to grilled chicken or other leftover Thanksgiving meats.
