Bricktop’s patio was made for times such as these. Sides and ends of the covered patio are open and fans whirl overhead. In the spacious area, tables are widely separated and hand sanitizer easily accessible. Servers wear well-fitted masks.
The Frontenac Plaza restaurant, one of a small chain located across the South, is known for its ample portions at reasonable prices. During a recent lunch outing, I settled on the fish and chips and Cyndy went with the BLT.
Coleslaw came with the meal, but I noticed one of the side dishes on the menu was a kale-quinoa salad. Hmm. . . .
“Can I substitute for the coleslaw?” I asked our server.
Too often such request are met with: “No, we don’t make substitutions,” or “That will be another dollar,” or “I’ll have to ask the kitchen.”
But our accommodating server immediately said, “No problem.”
Our orders arrived lickity-split and the iced tea was replenished regularly. The sight and aroma of the meal whisked me back to the English countryside, where the traditional combo is often served in a newspaper-lined basket. For a moment, I felt like I was on holiday in merry ol’ England.
I need to pause to give a shout out to the kitchen for the Kale Quinoa Salad. It was a superb blend lightly dressed with a lemon vinaigrette. I noticed a bit of sweetness in an occasional bite. When I inquired of the server about the ingredients, she said the fruity taste came from small bits of grape.
I grabbed my phone and googled all the ingredients and found a number of variations on the salad. The recipe that came the closest to my side dish had grapes, plus nuts. Other versions added feta. As you can see in the photo above, Bricktop’s kept all the ingredients small and about the same size.