[Photo: Brian Canlis]
For two painfully short weeks, New Yorkers can indulge in an iconic dish that Seattle is spoiled to call its own: the Canlis salad. The menu item is making a very limited appearance at New York City's new Nomad Bar, where Brian Canlis is wrapping up a summer "friendternship."
Eater broke down the components of the quintessential salad in an Eater Elements feature last year. Chef Jason Franey says that the dish, made with romaine, mint, oregano, bacon, Romano cheese, scallion, tomato, house-made croutons, and dressing is "deceptively simple," hitting a texture, salt, fat, and acid sweet spot.