The Naked Onion Menu

The Naked Onion Restaurant Review:

The strongest indicator of how good an eatery is? It’s where other chefs go. So after scarfing down the chunky grilled blackened chicken salad with smoked corn, house-pickled jalapeños and red onions, apples and celery with fresh mozzarella on multi-grain bread, you won’t be surprised to hear Greg Comstock, who co-owns this tiny take-out with Lauren Jurk, say, “Half our business is chefs from other restaurants.” Except for the bread (which comes from a nearby bakery), the duo prepares everything from scratch, such as curing and braising the pork belly that goes into their habit-forming banh mi (grilled pork belly, pickled carrots, daikon, fresh jalapeño, cilantro and garlic aïoli on baguette). Soups change often; it could be butternut squash one day, pinto bean with grilled and smoked ham hocks another, and there are always vegetarian and vegan options for those who ask. Bread pudding is usually available for dessert (but allow 15 to 20 minutes for it).