It's been less than two months since I raved about my Restaurant Week lunch at The Lobby, but last week when I stopped in for dinner, I was the first guest to try chef de cuisine Lee Wolen's new spring salad ($13). It was so good I have to share.
My meal wasn't entirely vegetarian (*cough* whole roasted chicken for two *cough*) but the spring baby greens salad proved that no matter the season or ingredients, Chef Wolen knows how to compose a dish. He balances delicately crisp baby romaine lettuce and pea shoots and tendrils with roly-poly sweet peas bathed in tangy buttermilk dressing. The greens are impeccable, not a brown or yellow spot in sight. Carrots (purple, orange, and yellow) and asparagus are both roasted and freshly shaved, showing off their versatility. Radishes are showcased two ways too, pickled in chunks and fresh round slivers. A little bit of dehydrated buttermilk ricotta tops it all off, and I wouldn't have it any other way.