Tender Greens' eleventh location, its third in San Diego, introduces itself to downtown San Diego this Saturday.
The 4,200-square-foot, all-day eatery shares a bustling Broadway block with The Sofia Hotel; with 80 seats inside and 20 on an outdoor patio, it's their largest local outpost yet.
Executive chef Bradley Austin and exec sous chef Marcus Twilegar, both alums of The Lodge at Torrey Pines, will captain the downtown crew. Twilegar learned to handcraft salumi and charcuterie from Tender Greens' executive chef Pete Balistreri, who oversees all of San Diego, and the Broadway store will have a showcase chamber for the chef's P. Balistreri Salumi line.
They expect to do huge lunch business here, so a separate register is designated for to-go orders. A new menu item, unique to this San Diego location, is buttermilk-tenderized and herb seasoned fried chicken, which is available on a salad, as a sandwich or on a hot plate with sides; there are also six local beers on tap. The kitchen's got a new smoker, so expect to see some dinner specials roll out once the restaurant has found its groove.