While the pervasiveness of the kale salads spreads across the peninsula, chef Bob Carter is slapping a retro iceberg stack with Thousand Island dressing on his menu for upcoming Barony Tavern. Post and Courier posted the offerings, and the cuisine is referred to as "dressy American." Other notable throwback/classic items: steamed asparagus, shrimp cocktail, Alaskan salmon, and it couldn't be a Carter restaurant without a crab cake.
There's no hip ingredients like uni or shishito peppers — your out-of-town family members who never paid attention to the farm-to-table or molecular gastronomy movements will feel very comfortable with this menu.
Barony Tavern should open very soon.