Mark’s Score 9.5
Some people adore salads, I am even told that some people eat them every day. I am not one of those people. I don’t really have anything against salads, but all things being equal, I much prefer my vegetables cooked. And truth be told, lettuce is about as interesting as watching paint dry. That doesn’t mean I don’t eat salads, I do. It is just rare to eat a memorable salad. When was the last time you heard someone talk rapturously about a salad? So, when you do run across a memorable salad it is something to celebrate. Which brings me to the subject of this post, Sunflowers and Greens.
Sunflowers and Greens is part of the Bluepoint Hospitality group which owns a number of fine dining establishments in Easton including, The Wardroom, Bonheur, Bas Rouge, The Stewart, Weather Gage, and Roma. Bluepoint states that their mission is to provide, “locally harvested produce, seafood, and pasture-raised meats in a refined settings that are never pretentious.” Group Executive Chef Harley Peet hand selects the produce served in group restaurants. The focus of Sunflowers and Greens is to use the finest and freshest seasonal ingredients to produce memorable salads, soups, and wraps.
Though salads are not my favorite food item, there are times when they do hit the spot. I had been aware of Sunflowers and Greens for a while. I had occasion to be in Easton a few weeks back, on one of the first warm days of spring and a salad seemed like the perfect lunch. So, I decided to give Sunflowers and Greens a try.
I had a bit of difficulty finding the entrance, it is hidden in a little alcove on Federal Street. The minute you walk in the door you do get that “refined” atmosphere vibe that is a signature of the Bluepoint group. With all that white marble, white walls, and white light fixtures it feels like entering an old bank building. This is obviously no ordinary salad bar. It is also very small with a half dozen tables and bar seating facing the windows. The day I visited, all the tables were taken or reserved so I had to sit in the window. You order your food at the salad bar, pay for it, and they will bring the food to you when it is ready.
I did not find their salad selection to be particularly innovative, it was mostly standard fare. However, I ordered the one interesting salad, the “poached pear salad” made with garden greens, baby spinach, maple roasted pork loin, poached pears, pecans, and goat cheese in a honey balsamic vinaigrette, served with a slice of sour dough bread. It was one of the best salads I have ever eaten. The combination of fresh ingredients, flavors, and textures achieved that rarest of culinary events, a memorable salad.
In my view, the greatest restaurants are the ones that can take an ordinary dish and make it memorable. Therefore, I would rate Sunflowers and Greens a great restaurant.
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