10/29/2022 0 Comments Crisp and green![]() ![]() But one in our group thought the smoothie was - well - smooth, while another found an unpleasant grittiness with each sip. The Purple Rain smoothie ($6.75), with blueberries, strawberries, banana, apple, and unflavored pea protein, was not overly sweet, as its description might imply. We had mixed results with Crisp & Green’s beverages. If you like extra dressing, you’ll be fine otherwise, ask for a lighter dressing portion, or for dressing on the side. When ordering a salad, you’ll be asked if you want the “regular amount” of dressing we said yes, and found the salads to be overdressed. The softness of the noodles (cooked past al dente) paired well with the crisp veggies, giving a nice balance of textures, and the cool salad benefited from the prickles of heat from the furikake and the tangy dressing. A bed of soba noodles was topped with spinach, pickled shiitake mushrooms, Persian cucumber, carrots, and bean sprouts, sprinkled with wasabi furikake, and tossed with a yuzo-miso-sesame dressing. The Minnesoba Bowl ($10.50) was a congenial take on an Asian salad. The only major qualm we had was that there was a high number of raw jalapeño pieces and a low number of crispy bacon (real bacon) pieces that’s an equation we’d like to see reversed. The dressing tasted strongly of fresh tarragon - not a bad thing - and there was a surprisingly generous amount of avocado. The vegetables were all fresh, with nary a wilting, slimy spinach piece in sight. It was a hearty mixture of spinach, kale, chicken, avocado, tomato, bacon, queso fresco, and jalapeño, tossed in a jalapeño green goddess dressing. On a recent visit, we tried the No Prob Cobb ($12.75) from the Signature menu. Salads fall into two categories: signature, which are greens-based, and grain bowls. If you’re thinking of salad as the sad, throwaway dish some eateries add to the menu out of a feeling of obligation, the good news is that you’ll find that Crisp & Green has put care and thought into developing its salad-based menu (along with a couple of seasonal soups). The North Loop’s Crisp & Green (another branch is in Wayzata) opened its doors a couple of months ago with the idea that people want plenty of fresh vegetables in the form of salads. But Crisp & Green is offering some measure of hope that you can have your fast casual squash bowl and eat it, too.It’s a noble idea: Build a quick-service eatery that’s a lot healthier than the average fast food place. ![]() Foods that check both boxes are becoming increasingly elusive. ![]() Many Americans will be forced to focus on fare that is the most convenient-often at the expense of nutritional value. And the landscape will look vastly different on the other side. It’s hard to overstate just how catastrophic the pandemic has been for the food and beverage industry as a whole. “We are eager to expand into other parts of the country to bring additional communities nutritious, great-tasting food in our unique welcoming environment.” “We have been very pleased with the success we’ve experienced in Minnesota and are thrilled that communities have embraced and supported us so quickly.” adds Smiley. They also promise macronutrient information in the near future. ![]() You’ll only see an asterisk for the 1-2 ingredients which don’t fit the bill. Calorie counts are listed alongside everything on the menu. The Chef Curry is a vegetarian bowl of roasted yams and cauliflower assembled under a drizzle of ginger-curry vinaigrette. If you see one crop up in your neighborhood you can expect signature items with pun-fueled names, such as the Thai and Stop Me-a Thai-inspired salad with peanut dressing, cilantro and mint piled atop arugula and citrus shrimp. ![]()
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