I write this article not just to share my love for Salads UP, but also to advocate for it. The process of ordering, food preparation and payment is a quick three to five minutes - perfect for an in-between-class meal. I have always found the staff to be extremely personable, ready to spark up small talk while you wait for your food. The heat improves the wrap’s texture and flavor while helping the stuffed tortilla to stay intact.Īlthough the food never disappoints, I also enjoy visiting Salads UP due to the incredibly friendly staff. Simply put, a toasted tortilla is a game-changer. When I first saw the staff do this, I knew I would be back. This extra crunch is the cherry on top of an already delectable creation. I, however, sort of enjoy the mix of slightly mushy and crunchy bits (I promise it’s good).įundamental to the success of this wrap is that Salads UP toasts the flour tortilla. If you’re looking to maximize crunch, I would recommend asking for the croutons on the side. The croutons further provide a crunch but are sometimes soggy by the time I first bite into the wrap. The tomatoes also add a bit of texture variety, as most of the other ingredients are crunchy. The grape tomatoes’ acidic flavor somehow both contrasts and complements the parmesan and tortilla. The parmesan in the wrap is delicious - each bite has a bit of cheese. This, combined with the red onion and spicy tofu, give the wrap a kick. The Caesar dressing is slightly tangy with a strong pepper flavor. Salads UP’s marinated tofu, however, deviates from this annoying trend. Often, I find that the tofu or vegetarian protein at casual restaurants is bland and lackluster, relying heavily on the customer to add flavorful sauces. The marinated tofu is flavorful, with a kick that cuts through the neutralizing flour tortilla. Without fail, the kale is always crunchy and delicious, and will most likely be the largest portion of vegetables I eat all week. In the wrap: kale, marinated tofu, chopped red onion, Caesar dressing, shaved Parmesan, grape tomatoes and croutons. This order costs $12.67 - it’s not the cheapest meal option, but Salads UP provides a large portion size. I have already perfected my go-to order: a kale Caesar wrap (with tofu instead of chicken) with added red onion. It is in the Old West Side.As a frequent and loyal customer, I am perhaps done exploring the menu. Marker is in Ann Arbor, Michigan, in Washtenaw County. A significant historical year for this entry is 1911. This historical marker is listed in this topic list: Industry & Commerce. Although short-lived, it was the first of many restaurants that transformed Ann Arbor into a regional dining center.Įrected by Ann Arbor Historical Foundation. In 1967 the Sugar Bowl closed, replaced by the upscale La Seine restaurant. Boarding houses near campus served students and single diners. Five locally owned German breweries supplied beer. Grocery stores often had a small saloon to accommodate thirsty customers. In 1868 you might choose among twenty-eight saloons for a quick meal. By 1860 catered banquets and special celebrations were held at halls such as Hangsterfer’s, which stood on the corner behind you. In early Ann Arbor, you could have dined out at one of Ann Arbor’s hotels. After Michigan went “dry” in 1918, lunch counters and small restaurants like this, many owned by Greek immigrants, became a major feature downtown. When the Sugar Bowl opened in 1911, it featured homemade ice cream and hand-dipped chocolates made in the Preketes family apartment upstairs. Although short-lived, it was the first of many restaurants that transformed Ann Arbor into a regional dining center.
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