NVM Review

By Warren Rojas

This fast-casual dining goliath got a serious makeover recently (goodbye kitschy decor; hello gourmet burgers/heart-healthy options/focus group-driven flavors of the month).

But their signature garden bar is still standing.

A company spokesman says about half their guests consistently order either the solo salad spread ($7.99) or tack the field of greens ($2.99 with any order) onto a favorite entree.

Ruby's has also carved out a number of salad bar combos—including a daily soup (broccoli and cheese or white bean chicken chili), traditional sliders, mini turkey burgers, quiche of the day or chicken pot pie (puff pastry shell brimming with diced chicken, peas, celery, carrots deluged in cream sauce) pairings—for just $8.99.

The bar showcases a quartet of leafy bases, including: spring mix, romaine, spinach and a romaine-iceberg lettuce medley. Supporting players include mixed vegetables (broccoli, peppers, red onions, carrots, beets, chick peas), assorted proteins (chopped bacon, sliced ham, hard-boiled eggs), standard dressings (French, Italian, ranch, chunky blue cheese) and chewy garnishes (sesame seeds, crumbled feta, croutons) galore.

Memorable pre-fab additions include broccoli florets tossed with coarsely chopped bacon, shredded cheddar and coleslaw dressing (sweet-tangy surprise) and mayo-mustard-swabbed potatoes folded in with eggs and celery (this is the stuff that barbecue memories are made of).