For a few years now, I have been hearing about Sweetgreen, the organic, farm-to-table restaurant chain that is based in Washington, D.C.
Started by three friends from Georgetown University, the chain now boasts 20 locations in DC, Pennsylvania, Maryland, Virginia, and now Massachusetts. Next week, I’ll be at the opening of its first New York City restaurant, located in the Nomad Hotel in Manhattan.
Aside from its commitment to sustainable food (I was told that about 70-80% is organic), Sweetgreen sells pressed organic juice in many of its locations and also puts on a yearly music festival called Sweetlife. Needless to say, these guys are doing some really cool things.
After eating at the Boston location twice this past week, I was incredibly impressed by both the quality of its product and its very savvy business operation. Whereas many other organic restaurants have been unable to scale, Sweetgreen has clearly figured out a winning formula, and I have no doubt that this will be a national operation within time.
Here are a few of things that I ate at Sweetgreen and a picture of the inside of the restaurant. I went at lunchtime, and there was a line out the front door.
SALAD WITH BAKED FALAFEL
MIXED GREENS WITH QUINOA AND FARRO
The model of Sweetgreen is heavily reliant on salads as the base and then you can add in the vegetarian or non-vegetarian protein of your choice. Since it is designed this way, it allows for very quick service.
Overall, my experience at Sweetgreen was extremely positive. The salads were fresh and great tasting, the people working there were very friendly, and the environment was comfortable and welcoming. Plus, I loved the positive messages on the walls and in the in-store promotional materials.
Sweetgreen is a serious winner, and it will be a massive success in New York City.
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