BBQ chicken salad with Flatbread, Seasons 52 |
The interior is quite appealing, all dark wood and enough barriers between sections to keep the large room from seeming cavernous. It has a nice bar, too. There's an extensive wine-by-the-glass selection that includes a few adventurous choices, which always is a hit with me. I must say though that my eyes popped at the $18 price tag for a glass of Godello, a Spanish white wine varietal that I like but have never seen in that price range.
Above is a shot of our lunch -- barbeque chicken sandwich, and a tomato and cheese flatbread.
I'll report more information about this place after subsequent visits and perhaps a chat with management.
"At the very least it means that the kitchen staff has been trained not to dump butter, oil and cheese on every dish"
ReplyDeleteI'm passionate about health and food. I work in a kitchen and the most frustrating thing to me is how people seem to believe that when they cook they have to throw in tons of butter or oil to everything. Sometimes they do enhance flavour, but for the most part they mute and drown the beautiful natural flavours that are already there. ie. mushrooms, they have such an amazing texture and flavour profile when they are dry roasted, no butter or oil necessary people!
I know, and that's why I appreciate this restaurant's commitment to minimizing that terrible practice. Thanks for the comment.
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