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Best Bites: Watermelon and Pistachio Salad

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Interstate Kitchen & Bar, 901 W. 10th Ave., 720-479-8829, www.interstaterestaurant.com Scan Interstate Kitchen & Bar’s menu and you may wonder what a watermelon and pistachio salad is doing among the wedge, cobb, and Caesar. While the nine-month-old restaurant specializes in dressing up Midwestern and Southern eats, chef Andre Lobato worked this dish backward. “I’ve always been a big fan of watermelon,” he says. “But how do we get it to fit our concept? We need fat in there.” Enter the house-made cheese curds and chopped pistachios. From there, Lobato added pickled onions—touched with turmeric for color and snap—and a tangle of arugula for bitterness. Gather a perfect bite on your fork and crunch down on the essence of summer.

This article appeared in the June 2010 issue of .

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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