About Sally's Middle Name
In the almost two years that Sally’s has occupied a bright subway-tiled storefront, the restaurant has expanded with an upstairs dining room and balcony patio—and the food has grown up. Chef/co-owner Sam Adkins’s small plates are more generous, and you can tell the kitchen is having a blast with the daily changing menu. We love his playful salads and vegetables—try the fried squash blossoms with fermented-turnip tartar sauce—and we make a point to stop by on Wednesdays for the succulent fried-chicken dinner. The drink selection is short but smart and the laid-back vibe as awesome on a frigid winter’s weeknight as on a summer Saturday under the stars. Moderate.
Also great: Beet salad with trout roe; confit-chicken-leg rillettes; grilled bistro steak with ramp butter; buttermilk pie.