Caprese is a favorite; you can get it almost in any restaurant, but everyone kind of does the same thing.
I can say this freely, because I’ve been eating lots of #caprese since I stopped eating animals.
I applaud this version for its presentation and for the strong, yet subtle variations in it.
It’s subtle, because visually it just looks like they added a slice of roasted butternut squash, but the pesto is made from pistachios.
The pesto was my favorite part, because the nutty flavor worked with their nutty approach!
The squash provided an extra layer of texture and earthy sweetness that went will with the acidity of the tomato.
I felt it needed some salt and pepper, mainly on the tomato. It’s a big chunk of beefsteak tomato and I can see how the rest of the components could’ve carried the flavor, but it fell a little short.
Easy fix: they have Maldon Salt, so I asked for some and sprinkled it at my leisure.