Tender Greens continues to expand the reach of its casual farm-to-table concept with the launch of a new location in Westfield Mission Valley, adjacent to the Bloomingdales' Outlet, in a 2,175-sqaure-foot space that seats just over 100 in the dining room and outdoor patio. It's the 21st location in California for the company, which is poised for a national breakthrough; this past July, Danny Meyer’s Union Square Hospitality Group and Alliance Consumer Growth made a significant investment to help grow the brand and we're hearing that 2016 will see Tender Greens take Manhattan.
The Mission Valley location is featuring Tender Greens’ farmers' market-inspired menu of salads, soups, sandwiches, hot plates and house made pastries, including new veg-friendly options and plant-based sides. On the patio, there are planter boxes and a vertical Aeroponic Tower Garden®, installed by Green City Farms and maintained by Point Loma Farms, one of the restaurant's local purveyors, that should provide hundreds of pounds of leafy greens and herbs. Executive chef Peter Balistreri, who last headed up the TG kitchen at Westfied UTC, will feature daily specials based on seasonal ingredients, from market fish plates to his now-signature steamed shellfish dishes. New Tender Greens locations have eliminated sodas, but have expanded beverage options to include bubbly fruit sparklers and house-blended veggie and fruit juices. San Diego craft beer and wine are on tap, as well as kombucha and local Mostra Coffee cold brew.
Tender Greens will next roll out locations in Westwood, Palo Alto and Berkeley, but expect the growth rate to pick up speed; a rep says the company plans to open six to seven restaurants per year going forward. Joining the three established outposts in San Diego (Liberty Station, Westfield UTC, Downtown San Diego), will likely be at least one or two spots in North County.
