Noshing Out – Best.Salad.Bar.Ever.

The elevator dings open to the 12^th floor of Macy’s in downtown Minneapolis. Down the hall, I can hear the clatter of plates and utensils and the dull roar of a crowded room, full of conversations. Christmas carols tinkled above the din from a live pianist. After a short wait, my former roommate and I are escorted through the room to our small table. Colored in white, gray, and silver, the room has a high ceiling and bright, wide windows. Despite the cloudy day, the entire room feels well illuminated. 

We equip ourselves with white plates and black trays and make our way down the line.

Every container is surrounded by ice and is refilled quickly by the white-clad staff. The first thing that struck me about the salad bar was the lettuce varieties. Romaine, field greens, and arugula were options, but iceberg was absent. Following was the standard slew of toppings from shredded carrots to beets, but after I noticed the plethora of dressings. Over a dozen sat in tall plastic bottles, but there was also a tray filled with a house made blue cheese, complete with actual chunks that melted into the creaminess of the rest of the dressing, a smooth counterpoint to the various crunches from that salad.

The options continued with an assortment of meats. Shredded chicken, ham, and mini shrimp were added to my now loaded plate. Salad ended with pre-made salads with noodles, quinoa, and potatoes, but there was still five separate soups to try before checkout. This entire array set’s one back less than $10, and you can go back and refill to your heart’s content.

With a selection that large, it’s easy to overfill the plate, creating a panoply of flavors that no longer harmonize. My personal favorite combination had a base or arugula and field greens, providing a slightly bitter under note. Topping the greens were beets and dried cranberries for sweet and tart components, shredded chicken for body, chopped almonds for a different kind of crunch, and the aforementioned blue cheese dressing for a creamy and slightly pungent finish. The butternut squash bisque I preferred was a smooth and buttery (without being heavy from cream) pair to the plate.

However, the purpose of the lunch was not to stuff my face with as much vegetation as I could, but rather to catch up with an old friend, which we did, sharing stories and adventures from our lives over the past six months since we last met. Were I a downtown Minneapolis worker, Macy’s Skyroom would certainly be a go-to spot.