There are many dishes that North Italia does well, but the restaurant puts in the effort and creative thought to make sure even its salads really hit the spot. The seasonal vegetable version is lightly dressed in a sherry vinaigrette, balanced with toothsome farro and quinoa and adorned with delicate shards of almonds, bits of dates, roasted cauliflower, clementine orange slices and avocado. That’s only one of the fine choices. There’s also heirloom beet, Tuscan kale, Caesar, chopped chicken and an Italian farm salad with pepperoncini, Provolone and salami.
This article appears in Work Hard, Play Hard.