When it comes to labels, the Windsor veggie stack ($12.50) defies definition. The star-crossed, sandwich-meets-salad entrée starts with a grilled pita, slathered with house-made hummus and packed with fresh garlic, tahini and peppery olive oil. The next layer combines a mixture of crunchy quinoa studded with slivers of cucumber, chunks of colorful Easter Egg radishes, juicy tomatoes and buttery avocado, bathed in an orange-basil vinaigrette. Ringed with red beets pickled in-house and topped with fresh watercress and a dollop of green goddess dressing made with Greek yogurt, the veggie stack rocks its own category.
"For vegetarians, the veggie stack incorporates a lot of great things – good substance with a balance of flavors that are bold, but approachable," according to Chris Newstrom, culinary director for Upward Projects, Windsor's mothership.
While savoring the stack, "the palate has a lot to deal with," he says. "There's a lot going on."
The hefty vegetarian tower comes with a side, and if you want to "keep it super-healthy," Newstrom suggests trying the chopped kale salad, sweet potato fries or the fresh farmers' market vegetable.
As with many dishes, the veggie stack was a collaborative effort, Newstrom says. The original Windsor chef created the vegetarian combo and it has since evolved into its current incarnation. "Now it's a staple on the menu and we sell a ton of them."
5223 N. Central Ave., Phoenix