Cozy is not open for lunch on weekdays, so you can’t sneak away from remote work for an hour to enjoy the salad, but it does run a totally reasonable $18 during weekend brunch. The hippie salad at Williamsburg’s Cozy Royale nails this with a generous amount of crispy fried chickpeas that add a welcome pop of grease to the cheese-covered romaine. Obviously, the element that helps any great salad stand apart is the crunchy bits. It’s true that many Big-Ass Salads benefit from an oversize portion of protein, but it’s hardly necessary. Is the combination good? I will never know because I instead ordered mine with a huge pile of crackly chopped fried chicken on top, and I can’t imagine eating this particular BAS any other way. And while I have not yet gotten the chance to start a weekend with its brunch-only lobster Cobb, I can’t imagine it would be bad with a Bloody Mary on the side.Ĭhilled lobster can also be had atop the baan salad - a mix of fried red-curry rice, avocado, romaine, and watercress, plus cilantro with the stems intact for extra crunch - at Thai Diner. This salad stands out, with a confetti of minced salami and sun-dried tomatoes that get trapped with cucumber chunks and chickpeas into the ridges of shredded lettuce. Most of the restaurant’s lunch menu is what you might term “country-club adjacent” ($15 pigs in a blanket, a $24 turkey club). Take the chopped salad at American Bar in the West Village as an example. At their very best, restaurant salads are not merely meal salads, they are true Big-Ass Salads, each component of which has been carefully chosen to work within the service of the greater good. But a main-course salad at a restaurant is something else entirely, like the difference between chugging down a paper cup of office coffee from a pod and sipping a fresh-made latte out of a porcelain mug. When you eat a salad at work, it feels like work. The strange thing is, the meal salad can be even more offensive, cramming a rainbow of produce into a plastic clamshell and transforming it into a pile of chopped slop that mostly exists to help office drones power through their afternoons. The first option, typically an accessory to something else, can sometimes feel like it’s relegating greens to an unnecessarily subservient role. There are two types of salads in this world: sides and mains.
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