Edit ModuleShow Tags

Kickshaw / Grilled Avocado & Citrus

From Patina 250

Photo by Stephen Gabris


Patina 250

250 Delaware Ave.

patinagroup.com/patina-250, 290-0600


Patina 250’s grilled avocado and citrus salad, featured on both the lunch and dinner menus, is one of its new top sellers, says Evan Wargo, executive sous chef at Patina. 


“It’s unique, it’s light, it’s refreshing, it’s a contrast to the heavier items, such as braised dishes. And, for the most part, it’s relatively healthy,” says Wargo. “We’re not relying on bacon or lots of proteins or anything. It’s a pretty simple humble dish, but it has a lot of flavor. It’s delicious.”


The salad features watercress, toasted almonds, and a white balsamic vinaigrette. Included are three different types of citrus: blood orange, Cara Cara, and grapefruit. The avocado is split and grilled before a watercress salad is piled on top, along with Castelvetrano olives, and a drizzle of vinaigrette. 


“It’s a pretty complex vinaigrette with about fifteen different components,” says Wargo.” The main ingredients include toasted coriander, white balsamic vinegar, olive oil, cilantro, mixed shallots, citrus zest, salt, and Aleppo pepper. 


How has its reception been so far? “The biggest teller for me is the quantity that I see coming out of the kitchen,” says Wargo. “We put two salads on the menu at the same time, one with beets and burrata cheese and the other one with avocados and citrus. We thought the burrata would sell more, but the citrus is definitely more popular. It’s nice that people are venturing out a little more from what’s comfortable.” 



Edit ModuleShow Tags

Recommended Reads

  1. In the field / Mindful eating at Moriarty Meats
    A commitment to local meats and French butchery makes this shop stand out
  2. Cheap Eats / Montes Deli & Grocery
    Where to get an Impossible pastelillo
  3. Inclusive cooking
    Accommodating dietary restrictions
  4. The Dirt / When gardens are front and center
    It can cause a neighborhood uproar
  5. The purpose of baking
    Madeleines, memories, and mistakes: it’s a process

Add your comment: