Friday, October 05, 2007

Three Latest and Best

Call it the All Salad edition, but hey, with all the mac-and-cheese I've been eating lately, I've got to eat some vegetables somehow. It's going to be a big food weekend with a Bonge's run (complete with tailgating and cocktails) and the Slow Food Bloomington potluck. So, in honor of vegetables, here's this week's Three Latest and Best.

Black and Blue at Bourbon St. Distillery: Yes, I know I often tout the food at this popular downtown dive, but they do a great job for a pub that has $1 beer night. My latest fave? The black and blue salad including steak cut into strips, tomato, dressing of choice and lots of blue cheese. A perfectly balanced meal including protein, vegetable and dairy!

Garbage Salad at Mo's, A Place for Steaks: I know some of you don't like the term "garbage salad" (or "sweep the floor" pizza), but personally, I don't have a problem with any salad as loaded with good stuff as this one. Be prepared -- this antipasto salad serves two with generous portions of greens, tomato, roast beef (sliced thin), salami (diced), peppercinis, artichoke hearts, and black olives. (For extra non-traditional decadence, order bacon on the side.) Easy to share and with different dressings. It's perfect if you want to save room for dessert. Did I mention the strawberry shortcake is still fantastic with fresh berries, cream, and their good, salty, biscuity "shortbread."

Salad To-Go: It's no secret that I *love* pizza. So what do I do when I order a big, decadent Bazbeaux pie for takeout? (Greek with feta or quattro frommagio with bacon, mmmm)? I have them throw a giant salad into the mix. The best part? My favorite creamy basil dressing. And the salad is so big, I can eat all the 'za I want, still have a healthy meal, and have leftovers for the next day.

1 comment:

Christopher said...

I love their crawfish etouffee with so much gumbo file that the sauce is green.