"Restaurant scouting is the rare gig that's every bit as fun as it sounds. There's no part of my job I enjoy more than hitting the road for two months in search of the year's Best New Restaurants. New Orleans. Oakland. Austin. Asheville. Charleston. The trips blur together, but the thrill never fades. Neither do the stomachaches. After so many double dinners, a great restaurant salad is my salvation."
"Pulling inspiration from some of my favorite restaurant salads, this squash-and-radicchio number has become my return-to-home comfort food. Sherry vinaigrette is cut through with hunks of creamy blue cheese, a trick inspired by my favorite salad at Via Carota in New York City's West Village. Instead of eating straight out of the mixing bowl like I normally do, I take a page from Meetinghouse in Philadelphia,"
Restaurant scouting involves extended trips to cities such as New Orleans, Oakland, Austin, Asheville, and Charleston to seek the year's Best New Restaurants. Frequent double dinners lead to overeating of fried chicken, cream-thickened sauces, pork belly, and ice cream, creating a craving for fresh flavors. Chefs across regions emphasized hyper-seasonal, beautifully arranged salads. A return-to-home salad combines roasted squash and radicchio with a sherry vinaigrette and chunks of creamy blue cheese, inspired by notable restaurant salads. The salad is piled high on a platter and eaten casually from the center of the table, offering simple comfort after extensive travel.
Read at Bon Appetit
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