So I was reading this rudimentary ode to the Brussels sprout, and I thought, “Hey, you know what would be good? Brussels kraut!” Lo and behold, Michael Voltaggio got there ahead of me: Pastrami Pigeon Rye-infused Jus, Brussels-Kraut, Little Potatoes, Puffed Gruyere Cheese (And, yes, I know, FSU is going to insist it should be ...