![]() Good choices: Somen noodle, Cobb or Sailor (poached salmon) salads, sesame tofu appetizer, custom-designed salads made to your specifications Types of food: Fabulous fresh salads with more choices than you can count, plus a few tasty small bites and sandwichesĪverage meal price: Under $10 for lunch, under $15 for dinner A full salad is $6.95 and lets you choose six items from the “standard” list, then add options, from apple-wood smoked bacon, candied walnuts and roasted asparagus ($1 each) to pricier steak, poultry or seafood ($1.50 to $3.95). Each salad comes with one slice of Acme’s delicious Levian bread.Īlthough there are 14 named salads on the list, the customized salad allows you to be as picky as you like. Butter lettuce, green beans, roasted potatoes, kalamata olives, hard-boiled egg, cherry tomatoes and fresh herbs are topped with lemon tarragon vinaigrette. Slabs of pink sushi quality tuna are crusted with pepper and seared just enough to add crunch to the edges. Tuna Niçoise ($9.95) is another “can’t miss” choice. You can choose whether you want your dressing on the side, light or regular. In this case it is rolled in furikake, a dry Japanese condiment that contains sesame seeds, chopped seaweed and other flavors, then sauteed to a crusty golden brown and served warm in two perfect triangles. To this I added avocado ($1) and furikake-crusted tofu ($1.50). My favorite is the Somen noodle salad ($8.45) - a happy jumble of Japanese somen noodles, mixed greens, kaiware sprouts, carrots, bean sprouts, crispy wonton strips and roasted chopped peanuts all dressed with a light hand in a scrumptious chile lime vinaigrette, topped with caramelized shallots. The selections are vast, and I must say, exciting to a salad lover. Order at the counter, then sit down at your table, where your waiter will serve you quickly.Įven if you pick the Caesar ($6.25) or the Steakhouse ($9.75), you can still make additions for a small extra fee, ranging from anchovies or kalamata olives (50 cents) to roasted red beets ($1). Check off individual salad items and create your own, or choose from the list of named salads. If you are like me, you’ll be looking for a reason to visit again before you finish your first salad.Īs you walk in the front door at Sprout, you’ll encounter a long table covered with little clipboards, each one containing a complete menu from which you make your choices. With its high ceilings, pearl gray and bean sprout green walls accented by wood panels, and voluptuous open salad bar, this light-filled restaurant provides a cheerful, airy spot for a quick, no-guilt meal. Sprout Café on University Avenue in downtown Palo Alto is preparing delectable, heart-healthy meals that hit the spot, and you don’t have to be vegan to enjoy them. You'll see them spelled both as "Brussel sprouts" and "Brussels sprouts", the latter of which pays homage to their Belgian origins.Ever since I visited a small salad “bistro” in the Financial District of San Francisco a year ago, I’ve been longing for a local place that serves equally fresh, creative salads with bright dressings that don’t overwhelm the greens. In fact, the poor little Brussels sprout is the United States' most hated vegetable. They became trendier in the sixteenth century in Brussels, Belgium––the vegetable's namesake––where they have since been cultivated as the controversial vegetable we love to hate on today. The history of the Brussels sprout goes back as early as the fifth century when they were discovered, most likely as the descendants of wild Mediterranean kale (bet you didn't think they had such a glamorous genealogy!). But, that's because you likely haven't been eating them with their highest realized potential. You might have grown up hating Brussels sprouts, feeling gassy after eating them or simply disliking their flavour and their texture. ![]() Move over avocados, Brussels sprouts are back with a vengeance and they are here to slay. These aren’t your grandmother’s boiled Brussels sprouts either they’ve undergone a social rebranding to become the it girl of the coniferous vegetable scene.
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