Chef Murray uses the local farms and seasonal foods to create his menu and I love the concept of any of the sandwiches can be prepared as salads. Unfortunately, I wish I had gone with my gut and ordered the crispy chicken sandwich because the turkey sandwich components were there, but somehow missed the mark. The pretzel roll, amazing. Freshly sliced turkey, present, but dry and the accoutrements did not help.
Since my brother's discovery, and obsession, began last year with banh mi's, that is what he ordered. He mentioned what I was thinking, which was the $10.5 price tag of the sandwich which was the 'most expensive banh mi' he's ever ordered. This is usually a sign it won't be as good as you want it to be. It was good, not great. The element that saved these sandwiches, and their price tags, were the sides. My favorite was the kale with raisins, pinenuts and parmesan. The savory parmesan paired nicely with the sweet raisins. The four bean side with edamame, kidney beans, green beans and garbanzos was hefty, but good. Cabbage slaw with edamame, bean sprouts and lemongrass vinaigrette was a interesting take on slaw and texturally. Less impressive were the beets, but I suppose I don't really love shredded beets, with pistachios or not.
Now, ironically, what I thought were the best foods, were the salads.
The Spicy Szechuan Tofu salad with broccoli, sprouts, black rice and a mint-kaffir vinaigrette was lighter than you would think, although it drowned in dressing.
Saved the best for last....arugula, shrimp, wheatberries, cranberries, Texas honey pecans, pecorino and lemon-thyme vinaigrette. YUM YUM YUM. Light and easily one of the best shrimp salads I've had.
Who wouldn't want to go Local Foods when you can get fresh ingredients AND see this little guy?
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