Sweetgreen (Washington, DC)
From greasy spoon to designer salads, witness the transformation of a classic burger joint to a mostly-organic GRA-ceritified salad-and-froyo hut at Sweetgreen [flash].
A tiny (less than 600 sq ft) carryout restaurant in pricey Georgetown, Sweetgreen, started by three (sometimes, four) fresh-out-of-college restaurateurs (Nic Jammet, Jonathan Neman, Nathaniel Ru, and sometimes Scott Goldstein) with a bit of a restaurant legacy, features mainly salads (”chef crafted” and build-your-own) and frozen yogurt. Occupying a former Little Tavern space, the renovation includes high-efficiency lighting and reclaimed interior wood.
Media coverage was pretty hot around the opening in Summer 2007 (Sweetgreen offers their own set of clippings [pdf]).
Reviews from the Washingtonian, Washington Post, Washington Times, Washington City Paper, Hoya, American Observer, Food Arts, and the readers of Chowhound.
Other blog coverage, from Metrocurean, DC Fabulous, Restaurant News, Culture Me, DC, and, of course, here.
2008.07.09 at 11:35 am
[...] in the “notoriously energy- and resource-intensive” restaurant industry. They also featured Sweetgreen a couple of months ago, noting our “high efficiency lighting and reclaimed interior [...]
2009.02.05 at 12:53 pm
[...] in the “notoriously energy- and resource-intensive” restaurant industry. They also featured Sweetgreen a couple of months ago, noting our “high efficiency lighting and reclaimed interior [...]