It’s New Years resolution time — the perfect moment to hit, “Refresh!” What better way to kick off 2016 than with a serving of something healthy and delicious? Here are some of our favorite salads across the country that’ll get your January off to a great start.
7 Splendid Salads for 2016
BISOU BISTRONOMY – Salade Napa Sonoma (San Francisco)
A rustic salad filled with red and green oak leaf and little gem lettuce, kale, micro fennel, pumpkin seeds, and salsify chips — finished with a citrusy orange vinaigrette.
Bisou Bistronomy serves California-accented French cuisine, featuring organic and locally grown produce. The menus offer fresh takes on classic dishes, while the casual dining room is the perfect spot to enjoy the homey bistro fare, wines and cocktails.
DORETTA TAVERNA & RAW BAR – Tomato Salad (Boston)
Juicy tomatoes, olives and red onion tossed with crumbled feta, oregano and tangy red wine vinegar.
Doretta Taverna & Raw Bar is Michael Schlow’s fresh, Greek-focused restaurant, offering dishes made with locally sourced ingredients and a raw bar. The warm and inviting space features an open kitchen, live-action food stations and a spacious patio area. Drink options include many by-the-glass wines, as well as delicious cocktails.
FORMENTO’S – Wedge Salad (Chicago)
Dressed in a sweet vinaigrette and loaded with antipasti (salami, provolone, mortadella and pepperoncini) this wedge salad marries fresh and hearty flavors in the most delicious way.
Formento’s offers mid-century Southern Italian-American cuisine and a beverage program that spotlights classic cocktails and a 600-bottle Italian wine list. With a dessert menu that features Italian and American favorites for brunch, lunch and dinner, the restaurant is a versatile neighborhood go-to.
TAVERNA KYCLADES – Greek Salad (New York City)
A hearty, traditional Greek salad of plump olives, ripe tomatoes, cucumbers, feta and light olive oil dressing.
Taverna Kyclades serves classic Greek dishes — home-made spreads, calamari and souvlaki — as well as many seafood options from its open kitchen. The popular, inviting East Village spot offers regional wines and a full bar to complement the fresh Mediterranean fare.
THE FAT HAM – Mustard Greens (Philadelphia)
A delectable salad of mustard greens, topped with crunchy sesame seeds and thinly sliced scallions.
At The Fat Ham, Top Chef winner Kevin Sbraga prepares unique, Southern-inspired small plates — both comforting classics and fresh reimaginings. The seasonal, barrel-aged cocktails and more than 120 bourbons and whiskeys keep the drinks as tasty as the cuisine.
THE GADARENE SWINE – Shaved Vegetable Quinoa Salad (Los Angeles)
Thinly sliced raw vegetables tossed with light-as-air quinoa make for a gorgeous bowl of goodness.
At The Gadarene Swine, Chef Phillip Frankland Lee’s playful dishes feature vegetables grown on-site and can be enjoyed through a 10-course tasting menu or a la carte. The rustic, relaxed space has earth tones and exposed wood beams, ideal for taking in the fresh fare.
ZAYTINYA – Horta Salata (Washington D.C.)
A kale salad made with smoked olives, fava Santorini, ladolemono (lemon and olive oil sauce), and toasted pistachios.
From Chef José Andrés’ ThinkFoodGroup, Zaytinya serves shareable Eastern Mediterranean dishes. The outdoor patio and breezy interior are an ode to its Greek-inspired small plates. The bar scene is vibrant and offers regional wines as well as creative cocktails.
Simply open up the Reserve app, and place a request to try some splendid salads this week!
The Reserve Editorial Team