There have been repeated stories that claim iceberg lettuce is making a comeback as a serious gourmet product.
Some foodies are aghast.
The latest issue of Gourmet features an editorial defending the crunchy stuff. I actually did put it on my luncheon menu for this spring. You see the big quarter-head chunk of iceberg with a blue cheese or Roquefort dressing in a lot of steak houses, but they mostly have a short menu with steak, potatoes, maybe a shrimp cocktail. We work with 90 vendors around the U.S.A. to get the best seasonal ingredients, and right now we have two vendors in the Houston area who are growing lettuces for us. Camille Waters grows a lot of our baby lettuces.