Knockout Salads at 58 Degrees


When it’s chilly outside, I often veer away from the salad lineup at restaurants in seek of something more warming and robust. But it’s hard to resist the salads at 58 Degrees & Holding Company – chef F.J. Villalobos has a talent for creative, thoughtful flavor combinations that make his salads shine.

I ventured into 58 Degrees for lunch this week and was delighted with two of Villalobos’ salads: a gorgeous organic beet composition, enlivened with soft dill-flecked chèvre cheese, roasted pecans and snappy tufts of arugula; and a spectacular (and warm!) roasted Brussels sprouts salad, scattered with crispy-melty chunks of pork belly and carmelized garlic cloves. A subtle addition of browned butter contributed a nutty, earthy flavor to the dish, which is perhaps the most delicious salad I have tasted (so far!) in 2012.