M EA L S
DECONSTRUCTED
Meals
DECONSTRUCTED
CHOP. CHOP. PIECING TOGETHER ONE OF OUR FAVORITE SALADS AT PITFIRE PIZZA WRITTEN BY: MINERVA THAI PHOTOGRAPHY BY: DUC DUONG
IT’S THE PREP WORK THAT WORRIES YOU. DO YOU SLICE, DICE OR CHOP? How much do you really need of that? And yet, each ingredient is distinctive and integral like an instrument in a full-sized, crunchy orchestra. The songs of “Crisp” and “Snap” can only be played as beautifully as they are with the freshest of the fresh and the perfect harmony of carefully conducted pieces. You might be hesitant to shell out entree prices for what is seemingly just lettuce and dressing, but think about how reluctant you often are to make your own at home. With so many parts in play, salads can be quite complicated but well worth it when composed correctly. We have always been supporters of letting ingredients really shine in their true forms and flavors; what better way for them to demonstrate that than raw and ready for consumption? Great salads showcase vegetables’ natural flavors with just the barest of assistance from dressings, and here, we take a look at a great salad from a somewhat unexpected place.
We looked around and admired the work of well-known LA architect Barbara Bestor, a design that won the restaurant both an award from the American Institute of Architects and a James Beard Award nomination for Outstanding Restaurant Design in 2011.
| MAY 2014 | 53