High-caliber ingredients meet a no-fuss atmosphere at The Crack Shack, where premium ingredients — think Jidori chicken and organic produce and eggs — are served up amid counter service and lively patio seating. This fast-casual concept by CEO Michael Rosen and “Top Chef” alum Richard Blais opened its sixth location, and its first outside California, in Las Vegas in August.
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In 2014, after finding a lack of fast, healthful restaurant lunch options in Portland, Ore., Garden Bar founder Ana Chaud set out to create one herself. The fast-casual concept offers a seasonally changing menu of hearty salads. It also features eco-friendly takeout packaging: Guests on the go can choose from compostable bowls or sturdy reusable plastic bowls that can be returned to any Garden Bar location. Since its founding in 2014, Garden Bar has grown to nine locations, all in the Portland area. Earlier this month, the concept was acquired by Evergreens, another health-focused concept based in the Pacific Northwest.
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At New York City’s Mulberry & Vine, diners get sustainable proteins and seasonal veggies with a side of happiness. Customers line up to mix-and-match sides like hormone- and antibiotic-free chicken, charred avocado and roasted sweet potatoes. The five-unit chain’s mission is to “get more vegetables in people’s plates” and to bring a them little joy, perhaps with a high five from the cashier. As the company explains on its website: “Try not to smile when someone gives you a high five. We’ve tried. Not possible."
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Maple Street Biscuit Company, a Jacksonville, Fla.-based fast-casual breakfast/brunch concept does things its own way. Restaurants are not open on Sundays. Dishes are priced at flat dollar amounts (no cents involved). And orders are not called out by name or number. The result of those unconventional choices, owners say, is a friendly, “Cheers”-like atmosphere where guests enjoy savory biscuit sandwiches and other comfort foods with a twist. Maple Street now has more than 30 units in six states.
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