Wednesday, March 14, 2018
As readers of my restaurant reviews know, I value vegetables. Many Triad restaurants serve afterthoughts, one green and one starch. In good restaurants, these are fresh. But often, vegetable servings show little imagination. Two restaurants represent commendable exceptions: Mark's (616 Dolley Madison Road, Greensboro 27410, 336-387-0410, marksgreensboro.com) and Cafe Pasta (305 State St, Greensboro 27408, 336-272-1308, cafepasta.com). In each case, the "green" is a medley. In a December (2018) review, I described Mark's as "a colorful array of dark green grilled asparagus, Brussels sprouts, haricot vert, broccolini, and spinach, with carrot slivers thrown in." Cafe Pasta takes a similar approach. In each case, the kitchen prepares flavorful potatoes as the frequent starch. At Cafe Pasta, I usually substitute sauteed spinach- made "Ray's way" with garlic, olive oil, lemon, and feta cheese, for potatoes. This gives a very low carb, very flavorful, very healthy vegetable array. These two restaurants, both reasonably priced, show how vegetables ought to be done!