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Best Salad (Tie) Dallas 2005 - 62 Main Restaurant, Greenz

In many ways, the menu at 62 Main is child's play. Example: In the center of the menu is Ryan's warm pecan and rosemary-crusted goat cheese salad. It's a delicious mix of crisp greens drizzled in tomato coriander dressing. The cheese is thoroughly embedded with pecan and herb debris, which contrasts well with the subtle cheese sharpness. Instead of gooey, the cheese is flaky, almost like fine pastry. Ryan, son of 62 Main's chef/owner David McMillan, invented this. Ryan was 5 at the time of this creation. Ryan is different. Instead of video games and micro-racers, Ryan plays with cinnamon, flour and baking powder. Instead of cartoons, Ryan incessantly watches the Food Network. Emeril is his SpongeBob. Salad is his GameBoy.
Fresh, fast and flavorful: salads at Greenz are towering creations that put other greenery concoctions to shame. Spicy Panko Shrimp Salad bests the other menu items by virtue of its height and spice. Skewers with four huge shrimp--panko-breaded and then fried--anchor a mountain of greens mixed with daikon and edamame sprouts, sprinkled with carrots and wasabi peas and dressed with spicy lemongrass vinaigrette, served in a giant clam shell made of fried wonton. Other choices, including Hawaiian Tuna, BBQ Texas Slaw, Grilled Chicken Riviera (with sliced chicken, greens and fresh fruit), "Bar None" (grilled flank steak, lettuce and nuts inside Greenz's "signature" pretzel bowl), Chipotle Chicken and The Wedge, mean a different salad for each day of the week.
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