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Fourleaf is a casual, funky space painted neon orange and green, the chairs and tables are metal, and the overall feeling is fun. The employees take their jobs seriously but can make you laugh too, and when they run out of things, such as the heavenly sweet breadsticks that come with every salad, they go out of their way to make it up, such as delivering them the second they pop out of the oven. A medium salad at Fourleaf is $5.50 ($6.50 for a large), plenty, and sometimes even too much, for one person. First you select a lettuce (iceberg, romaine, spinach or spring mix) and then four additions from a roster of 42 (the standards, along with such oddities as Chinese noodles), then one of 18 dressings, including a tasty sweet-and-sour mandarin-ginger-sesame and a pickle-tart Thousand Island. Protein is available too for an extra charge, such as moist roasted turkey ($1), grill-charred tofu ($1), grilled shrimp ($2) and tender grilled buffalo ($2). All of the dressings were flavorful and abundant in the salads, especially the blue cheese, which came on the "steakhouse" salad from Fourleaf's "favorites" menu of combinations ($6.50 for medium, $7.50 for large) the house recommends. The beef was juicy, medium-rare and mixed in with chopped iceberg, crumbled blue, tomatoes, cucumbers and red onion. |
Fourleaf Chopped Salads |
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