Restaurants, Grocery Stores Try to Make Ugly Produce Attractive to Buyers


At his new Brooklyn restaurant, chef Sean Telo is cooking up dishes that make diners see treasure where others see trash.

Telo’s menu includes the Ugly Vegetable Snack, an appetizer of crudités cut from lower-cost produce that most restaurants reject as aesthetically unacceptable. He’s hoping diners will appreciate the deliciousness of slightly bent carrots, crooked squash, or rippled cucumbers, whether they’re trimmed for the appetizer or used for sauces, salads, and soups.