The Los Angeles-based fast-casual chain backed by Danny Meyer, Tender Greens, opened its first restaurant outside California on Monday with the debut of its 27th location just north of Union Square, New York City.
The new location will continue Tender Greens’ practice of working with local purveyors under the eye of an executive chef. Peter Balistreri, executive chef at the New York City location, is working with urban produce grower Gotham Greens, lobster chain Luke’s Lobster, and sustainable seafood supplier Sea to Table to create several dishes unique to the restaurant.
The experience
I stopped by for lunch a day after its opening and joined the 30 customers waiting on line. Kinda sounds like a Shack Shack Madison Square Park wait. The staff assured me the wait time was 5-10 minutes. And it was.
I ordered the Backyard Steak Salad (Gotham Greens butter lettuce, wild arugula, radishes, roasted beets, horseradish vinaigrette) for $14. Not cheap but that’s pretty much the price of salads these days in NYC. After paying, I was handed my buzzer and waited for my order. Took about 5 minutes. The steak, cooked medium rare, was flavorful and tender. Mixed with the horseradish vinaigrette, my tastebuds were singing.
The price was worth it. I’ll admit I was hungry after an hour, but I’m always hungry.
Other things to note
With Chef Peter Balistreri at the helm, Tender Greens will be serving their classics and some new additions to the menu, including:
- Catch of the Day on the Chef’s Special Board
- Daily Charcuterie Board featuring P. Balistreri Salumi, local cheese, and seasonal pickled vegetables.
- Lobster salad featuring Luke’s Lobster Maine lobster tail, baby gem lettuces, watercress, celery and apple slaw,
- radishes, citrus herb breadcrumbs, tarragon dressing.
- Coffee and cold brew from La Colombe Coffee.
- Craft beer on tap from Brooklyn Brewery, and wine from local vineyards.
Tip
Last thing to note, save time and download the app. You can preorder your food for pickup and score free perks, like free soup.
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