The Tomato Sandwich That Launched a Small NY Restaurant Empire | Eater

"At Jonathan Waxman’s decades-old institution I sampled the Barbuto kale salad, a favorite of Howard’s and the first dish they made in the Dame space before they had a full kitchen: breadcrumbs are toasted with olive oil, drained and seasoned, Szymanski whips a basil-garlic-parmesan-anchovy dressing, then thinly slices and massages the kale into the umami-rich dressing — he calls Waxman’s version “the gold standard” — and Howard says she can’t wait to introduce her daughter to the original salad." - Emily Venezky