The picturesque quality of the snow-covered brick wall outside the Log trumped any fears of my assembled plate cooling prematurely in the frigid air. Despite the detour, the black bean soup was still deliciously warm and hence satisfying for both my taste buds and my body - the liquid was pureed, but still contained sizable globs and chunks of earthy bean mass. One common characteristic of all the lunch's components was the pervasive flavor of garlic - I revel in the strong taste of this allium, and find that it is often underutilized in institutional food preparation. Thus, garlic's prevalence in this meal served as a welcome reminder of home-style eats. I adore winter salads, and this one was exquisite - the hearty kale leaves were slightly bitter and thick but also tender and delicately flavorful, providing a preview of what greens winter has to offer. The roasted root vegetables also enhanced the defining wintry quality of the salad - the carrot sticks, cauliflower heads, and onion pieces were slightly mushy and coated with olive oil and herbs, and covered with luscious browned regions from the roasting process. Again, the dressing showcased the magical powers of garlic - comprised of garlic, balsamic vinegar, olive oil, salt, pepper, and a little bit of honey, the thick brown liquid united all of the salad's ingredients. The acidity of the balsamic vinegar and the strong bite of garlic "cooked" the kale ever so slightly, taming the bitter edge of the green. The bread, as always, was divinely doughy and prime for dipping purposes - the variant today was pumpkin sage, and the subtle flavors complemented the stronger tastes found in the other dishes.