At Patti Ann’s, the garbage salad takes equal inspiration from Chicago steakhouses and French fine dining. And asytsma writes that it's probably the most enjoyable salad he's eaten this year
The Garbage Salad, now served at Patti Ann’s in Brooklyn. Photo: Lucia Buricelli Given the state of the country right now, it is probably not surprising that “haute dumpster” has become a prevailing culinary theme at our restaurants. There is of course the fabled Garbage Plate, which turned Brooklyn Hots into a destination for anyone with fond memories of drunken nights in Rochester. There is the Trash Pie, from the San Francisco pizzeria Shuggie’s, that repurposes food waste.
Many named salads are defined by their rigidity: A Cobb’s mix of chicken, bacon, avocado, blue cheese, and egg is unchanging — to remove anything would be to undo the salad’s very Cobb-ness. But the garbage salad is, by its nature, quite flexible.
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