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Photo by Eric Russell. Also street parking nearby. But really, I just wanted to feel less guilty about getting a cookie to eat after the salad was gone. Like, immediately after the salad was gone. And by challenge, I mean, opportunity. And possibly OK, likely more of the baked goods. The catering company, Maine, will continue, but Banis explained in an email that they had so many talented employees, they wanted to be able to employ them year-round.
The space, which has been renovated since its previous tenant, is charming and modern and the opposite of cluttered. On a recent weekday about 15 minutes before noon, I was the only customer, albeit briefly. By the time I left, several more people had come in. Back to the salad. The base was romaine lettuce, surrounded by cucumbers, tomatoes, grilled corn, black beans, jalapenos and radishes, topped with light cilantro lime dressing and Mexican Oaxaca cheese.
I could have added grilled flank steak for some extra protein, but not this time. The salad was plenty big and all the ingredients fresh. I especially enjoyed the corn and Oaxaca cheese but could have done with fewer radishes.
When I finished, I felt full but far from bloated. A good place to be. On a different day, I might go with a sandwich option. Not going to lie, I almost went with the fluffernutter. All the sandwiches can be made with house-made gluten-free focaccia bread.