It’s topped with haricots verts, green olives, cucumber, tomatoes
and house-smoked bacon, and tossed with rancho dressing
made with creme fraiche, a little dill, aioli and lemon juice.
In the Texas capital of Austin, beef is big anytime of the
day. At Cover 3, a restaurant and sports bar, where Albert
Benitez is chef, lunch is a busy time, with 300 to 400 covers.
One of the top sellers at lunch is the beef tenderloin salad.
“Guys, girls, everyone loves it. When we ask them why, they
tell us the meat is incredible and the dressing is delicious,”
To make the $14 salad, he marinates and grills the beef
with an Asian-style barbecue sauce of ginger, soy and black
bean sauce. The beef tops the salad of baby spinach, wild
mushrooms, grilled leeks, blue cheese and walnuts. The
sweet onion dressing is made with onions cooked down with
vinegar and sugar.
Lunchtime at Cover 3 also brings numerous orders for
burgers and for ruby trout with pancetta, a light dish that’s
“If you love avocado, the turkey burger is the way to
go,” says chef Spike Mendelsohn. He and his family serve
the burger at their three Good Stuff Eatery locations in the
Washington, D.C., area. It’s a big seller on an all-day menu
that caters to “business people, tourists and neighborhood
burger junkies at lunchtime,” Mendelsohn says.
Good Stuff Eatery specializes in burgers, shakes and
floats, and wedge salads. The burgers can be topped with
bacon, several varieties of cheese or even a fried egg. Any
burger and topping becomes a chicken sandwich with the
substitution of a chicken breast.
The turkey burger is a standout option, Mendelsohn believes.
It begins with free-range ground turkey combined with
apple, “which gives it the moisture most turkey burgers
lack,” he says. It’s served on a Pennsylvania Dutch whole-wheat bun with chunky avocado, Muenster cheese, lettuce
and ruby tomato for $6.89.
SUZANNE HALL HAS BEEN WRITING ABOUT CHEFS, RES TAURANTS, FOOD AND WINE FROM HER HOME IN SODDY DAIS Y, TENN., FOR MORE THAN 25 YEARS.