I want the salad. All the salad. Said me. For the first time ever.
There is a single reason I never want the salad: Restaurants make sad, sucky salads. Lots of lettuce, no flavor, just filler. Fattening up the health-conscious with cleverly concealed croutons and a dressing downpour, salads have been padding the profit margin since the beginning of time.
And Twisted Fork is no except... Never mind. This Root Vegetable Salad is divine. Juicy beets burst with sweet satisfaction. They are a red-yellow sun with a perfect orbit of fresh mixed greens and an asteroid belt of rocky cashews and sweet goat cheese. The drizzle of honey balsamic adds an uplift, a non-overpowering highlight to a dish that can already stand alone.
The Pear and Apple Salad is not the most original, but it is still a stand-out in its own right. The pears are honey-roasted for an unexpected touch of intensity, a soft contrast to the crisp raw apples. Blue cheese is a logical pairing, as are the candied walnuts and light tangy dressing.
We're already full. Those salads are on the lighter side, but those plates have some heft. But we're not heavy enough, and every salad requires negation. For every salad, there is a Cowboy Ribeye. A steak with meticulous marbling; dirty, peppery dark from the romesco, gooey from a running fried egg.
The side of Mac n' Cheese is something else. Decadence has never been more real, as a thick truffle cream drips of an elbow, coating every taste bud on every inch of your tongue as the truffle envelops every sense.
No room for dessert. None. That'll wait until next time. We don't end up in Reno very often, but there will always be a next time for Twisted Fork.
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