Cowtown gets its own version of the (mostly) vegan-vegetarian darling in a sunny WestBend space, where salads and bowls are made to order with a greater supply of fresh, textural ingredients than we’ve seen to date. Our first-visit favorite found roasted sweet potatoes, brussels sprouts, and almonds joining diced apple on a bed of spring greens and chopped romaine, with cranberry-maple vinaigrette for tossing. The follow-up winner scored big with warm quinoa, curry-laced roasted cauliflower, purple cabbage, raisins, and (optional) blackened chicken breast atop baby arugula; it came with peppercorn tahini dressing and buffalo-style hot sauce for drizzling. The patio seating is a big plus.
Back to Results
Colorful salads and bowls in a sunny WestBend space.