DC’s got it’s share of salad and sandwich joints, but I was very excited to learn about Mixt. It’s a San Francisco outfit that is opening four locations in DC over the next few months, starting today with their spot at 19th & M. I dig that they place emphasis on sustainability and seasonality (though clearly winter salads are going to be a more difficult prospect out here than in California). The shop is sleek and modern, yet most of the materials were recycled. The tabletops, for instance, are made from crushed and reconstituted detergent bottles. Very cool. Even cooler, at least to this gardener: they have salad and herbs growing in a “living wall” of planters on the back wall:
Mixt’s menu is more sophisticated and whimsical than the usual downtown lunch options, though slightly pricier as well. But not many other salad places are going to keep golden beets, Thai lemongrass vinaigrette, Morrocan spiced grilled tuna, and white-truffle potatoes on hand. At yesterday’s preview I got the Maui salad, which features cashews, mango, avocado, cherry tomatoes, and absolutely luscious slices of coriander-crusted ahi tuna*. (As a side note, I appreciated that the salad chef asked how much salad dressing I wanted).
I’m looking forward to trying out more stuff at Mixt, because honestly at this point I can’t bring myself to get salads at Cosi anymore, and SweetGreen is too far from my office. I do hope that they can make good on their goal of forming connections with local farms, especially as we come out of winter. There are plenty of fancy restaurants that specialize in local ingredients, but it would be great to see Mid-Atlantic ingredients highlighted in a workday lunch as well.
* Full disclosure, my preview day salad was comped.