After getting my haircut at one of only 2 organic salons in the country, Sprout, I decided to continue the responsible living theme and pick up lunch (to go, although they do have dine in service-it is currently closed for remodeling) at the nearby Dogwood Deli. Their focus is on local and organic ingredients and sustainable eating and have partnerships with farmer and independent businesses in the area. Their food is also really, really good. The roast beef sandwich is amazing- just read the description from the menu:
Rosemary – Peppered Roast Beef and Blue grass-fed beef from Pa. slow roasted and sliced thin, served on ciabatta bread, topped with apricot-horseradish chutney, blue cheese, and thyme-grilled onions.
Rosemary – Peppered Roast Beef and Blue grass-fed beef from Pa. slow roasted and sliced thin, served on ciabatta bread, topped with apricot-horseradish chutney, blue cheese, and thyme-grilled onions.
It came with some waffle chips (very potato tasting). And I love any place that has Boylan seltzers for sale.
Check out the rest of the menu here.
The place is fairly reasonably priced too, my sandwich was one of the pricier selections on the deli menu at $8.75, but well worth it. It was simply delicious. And if you consider the higher price of buying biodegradable packaging for takeout, working with local farmers and the cost of running a business, it's a steal.
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6 comments:
i'm sure accidental hedonist would appreciate this post...especially after the recent posts on her blog.
www.accidentalhedonist.com
i'm hungry. that sounds amazing...for the body. and the soul!
I love this picture, and your description makes me wish for a place like that in Seattle.
yum, that sandwich looks amazing! and i love boylan's...especially their red birch beer.
Organic hairdressers???? I'm intrigued!
Yum! I will have to make a beeline to this place.
Hey...I was wondering how that place was. I was an acquaintance of Bridget..she was a neighbor for a while in Roland Park. She came to my yard sale before I moved and told me all about how they were planning that place. If I had to be a pastry chef at a restaurant, I'd like a place like that! Glad to hear it was good.
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