I worked last weekend in New York, which meant I basically had a 12 day stretch of work without a break so by the time Friday rolled around I was ready for the weekend. Alex took me out on a surprise date and I was thrilled when I figured out where we were going! There’s a new restaurant that opened up near by, called The Betty on Davis. (It’s on Davis ave. so it was a clever play on words.)
When we walked in, the hostess was so friendly. For a second, I thought maybe I knew her because she was so genuinely welcoming, but as it turns out, that’s just how the staff is! A few moments later, our server came by for our drink order and she was equally as friendly. Combine that with the fact that we could order a bottle of wine for $15 and I was already in love with the place. (They had a $15 bottle of red and a $15 bottle of white. They also had pricy wine for you fancy people, but I loved the house red that we got.)
The Betty on Davis has a fairly simple menu and I’m told that’s because they focus on the daily specials. Naturally, we had to get the daily specials! I went with the Tomato & Goat Cheese soup, with a mixed green salad and Alex went with the Norwegian Trout. I’ll admit, the place and people were so charming that I was really crossing my fingers that the food would be awesome so I could fall in love.
Luckily, the food did not disappoint. I loved the soup and the salad was a perfect combo. It left me feeling full but not stuffed and I was glad I was able to get something pretty healthy. I also stole a bite of Alex’s bread pudding (that his trout was served on) and it was awesome as well. I can’t wait to go back and try more of the menu items. The place is very affordable but still cute enough for a date night.
Apologies for the less than stellar photos. Dim restaurant lighting is a bit challenging!
Anyways, I was craving another salad on Saturday so I decided to recreate a similar dish. I grabbed some basic ingredients and whipped up a simple dressing.
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp sugar
- 1 tsp spicy brown mustard
- Salt & pepper to taste
- Combine all ingredients in a small container and shake until combined.
- The dressing might separate a bit if you leave it out so just shake it up!
- Drizzle over salad or dip fresh veggies in it!
- This makes enough for 2 entree sized salads.
For the salad, I just used mixed greens, strawberries, goat cheese, and sliced almonds. The dressing was the perfect compliment to the sweet & salty flavors in the salad! My salad wasn’t quite as good as the one I had at The Betty on Davis (something tells me candied almonds would have made a big difference!) but it was still a good Saturday afternoon lunch.