A Taste of The Gladly

the gladly chopped salad
It has been two years since our first visit to The Gladly, so we felt it was time to remind our–and your–tastebuds about this Phoenix gem, this time for lunch. During this visit, we were able to savor some of The Gladly’s lunchtime staples, as well as a few of its delectable brunch offerings.
To start, the roasted brussels sprouts are sprinkled on a creamy bed or corn grits and topped with pecorino romano and truffle oil. Though you’d be hard-pressed to find a Valley restaurant that doesn’t offer a brussels sprouts dish nowadays, The Gladly’s version is unique with the addition of the grits and is kicked up a notch with indulgent truffle oil.
Of course, a stop at The Gladly isn’t complete with a few bites of The Original Chopped Salad (yes, a salad so amazing it has its own Facebook page). A great way to enjoy the dish is as a starter, split among your party. The salad comprises corn, couscous, smoked salmon, asiago, pepitas, tomatoes, arugula and currants–crowned with buttermilk pesto dressing. It is a mouthwatering medley of salty and sweet, creamy and crunchy. Truly a treat for the tastebuds.
Though all of the brunch offerings sounds like a hit (hello, crispy rice waffle with sweet miso butter, pineapple-ginger compote and whipped cream!), we opted for the eggs “Bernie”dict. Over-easy eggs are placed on smoked sausage (forget the Canadian bacon) and a toasted pretzel roll (see you, English muffin) and is topped with a rich, flavor-packed cheese fondue. Though this dish won’t win you any points with your dietician (that is what the chopped salad is for), it will definitely be a mouthwatering way to start your day.

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