Fresh arugula, shaved root vegetables and apple-mustard vinaigrette shine in the Market Salad at Bin 36. Photo provided by Bin 36.
Both gluten-free and vegan, bellyQ’s Kale and Green Papaya Salad with sesame vinaigrette and crispy rice is perfect for sharing with friends. Photo provided by bellyQ.
The Gage takes a creative, seasonal approach to its Farm Salad, prepared with poached fall fruits, candied hazelnuts, Roquefort cheese and pear-thyme vinaigrette. Photo provided by The Gage.
A sophisticated, refined salad, the Shaved Root Vegetables at Sixteen are finished with pistachios and hay frost. Photo provided by Sixteen.
An inventive take on a popular vegetable, the Three Beet Salad, Sour, Chewy and Candy Stripes at Bin 36 is made with Sicilian pistachios, lovage and house-made vanilla yogurt. Photo provided by Bin 36.
Mana Food Bar garnishes its refreshing Golden Beets Salad with Amish blue cheese, toasted hazelnuts, arugula and sherry vinaigrette. Photo provided by Mana Food Bar.
Inventive and market-driven, the Spinach and Endive Salad at Lula Cafe — featuring apple, pecorino, hemp seed and buttermilk dressing — is divine. Photo provided by Lula Cafe
If you’re dreaming of warmer weather, enjoy a taste of summer with Acanto’s Winter Citrus Salad — a refreshing combination of pomegranates, hazelnuts, shaved fennel and pecorino. Photo provided by Acanto.
Reserve was created to help diners find great restaurants, make a reservation and effortlessly pay the bill at the end of the meal. The Reserve team works with hundreds of the best restaurants in major cities across the country and makes it easy for locals and travelers alike to enjoy a casual bite or an amazing meal.
Through the Reserve app, you can discover cool restaurants, book a table, chat with Reserve’s digital concierge to get restaurant recommendations and see different options if exactly what you want isn’t available. Paying or splitting the check is easy – after the meal the check can be billed to your card on file, including the preferred tip.