Lunch Rocks at Anthology

Wednesday, May 16, 2012 8:00

Rolling Out Our Brand New Lunch Menu with Reinvented Classics

by Casey Pukl

Starting Monday, May 29th, Anthology opens for lunch! Anthology’s food has always been about simple reinventions of classic flavors and dishes that are sure to please. Our latest venture, lunch, will be no different. Executive Chef Todd Allison and Executive Sous Chef Kristen Williams have come together to create the perfect menu for your mid-day meal. Oh, and did I mention the cookies? Yes, there will be plenty of cookies for all, but more on that later.

The Deconstructed Wedge Salad
Pancette Lardoons, Crispy Red Onions, Blue Cheese Dressing

Start your meal off with one of Anthology’s signature salads, The Deconstructed Wedge. A mainstay of our dinner menu, this salad is one of our favorites. The wedge salad has long been a favorite for Chef Todd Allison. “It’s one of my favorite dishes to order, and always has been,” he says. “When I think of the perfect complement to a steak, the wedge is it. Whether I’m watching Sunday Night Football or I’m out to dinner at a steakhouse, it’s a staple.”

This salad tastes just as stunning as it looks. With flash fried onions and creamy blue cheese dressing, this wedge is one for the foodies. Pancetta lardons give this salad an additional savory, salty edge, and sliced cherry tomatoes add a lightness.

This salad is great as both an appetizer or as your main meal. You can add shrimp, calamari, chicken, or steak to turn it into a protein packed lunch for the busy business person who looks to be full, but not stuffed and falling asleep at their desk come 3 o’clock! Plus, who doesn’t want to eat something that looks this gorgeous on our patio with an amazing view of the city?

That’s what I thought. Moving on to another tasty reinvented classic…

The Reuben
Thin Sliced Corned Beef, House Made Sauerkraut, Thousand Island Dressing on Grilled Marble Rye

Being an East Coast native, I have a very soft spot in my heart for the perfect Reuben. Thin slices of corned beef topped with a freshly homemade sauerkraut make this classic sandwich tough to resist. Add to that the delicious signature Anthology pomme frites that it is served with, and you’ll find yourself in sandwich heaven.

“About five years ago, I was working on a James Beard event in New York City when the chef I was working with introduced me to the Carnegie Deli. I had the greatest Reuben sandwich I’ve ever had there, and ever since, I’ve been dying to recreate it. This dish is my interpretation of that sandwich,” says Allison.

Be sure to come down and give our menu a try starting May 29th!