BEST SALAD - 2000
A restaurant's salad sets the tone for the meal: Rigid iceberg hunks capped with genetically engineered tomatoes spells potential heartburn from the entrée. A plate of delicate greens dabbed with oil and vinegar and featuring the occasional caper, on the other hand, is the sign of a chef with a responsible palate. Bobino starts you off with a salad so fresh it could have been pulled straight from the garden: organic lettuce, spinach, and other greens topped with fresh cracked pepper and a savory yet light vinaigrette. Add the side of homemade bread and a crisp white wine, and you've got yourself a truly transformational salad experience.