Brussels sprouts are everywhere. The John Dory Oyster Bar serves them with mushrooms, pancetta and cheese. Ilili in the Flatiron District takes a Mediterranean spin and adds mint yogurt, fig puree, walnuts and grapes. Brussels sprouts were so popular at Momofuku Noodle Bar that chef David Chang took them off the menu — he didn’t want to dedicate the manpower necessary to keep up with demand.