In: Eating26 Sep 2011
(map) The chef here likes to use fresh, local and seasonal ingredients whenever possible. (See previous reviews here and here.) With that in mind, Chef David is sailing into fall with some new dishes. Above, the Hummus Wrap, a hearty helping of the pureed-chickpea spread loaded with fresh tomatoes and cucumbers, kalamata olives and feta cheese. On the side, steamed veggies and fruit.
This opening salad is topped with fall flavors like candied hazelnuts and cranberries. That’s a delish Champagne vinaigrette dressing.
Apatite’s witty take on the traditional Cobb salad substitutes juicy braised pork belly for bacon. It’s garnished with sliced avocado and hard-boiled eggs. You can’t see, but underneath that pork belly is lots of tangy bleu cheese.