Sweetgreen Opens Downtown This Week
Warm Bowls at Sweetgreen. / Photo by Farryn Weiner
If it seems like Sweetgreen is in the middle of a growth spurt across Massachusetts, that’s because it is. Since 2013, the Washington, D.C.-based chain has increased its Boston-area presence to nearly 10 stores, with five new locations debuting in 2016.
Last month’s opening in the South End knocked the tally up to eight, and No. 9 lands this week: Sweetgreen’s newest location officially opens on Tuesday, October 18, near Downtown Crossing, Eater Boston reported. The shop is set up with free salads today, for in-store training.
The new space has the same hyper-healthy menu available in Back Bay, Fort Point, Chestnut Hill, and other local outposts. In Massachusetts, local purveyors like Sterling’s Crystal Brook Farm, and Ward’s Berry Farm in Sharon fuel the loaded salads and build-your-own bowls. This fall, that includes new, seasonal bowls, like a curry cauliflower mix with quinoa and roasted chickpeas, as well as Cranberry Ginger Fresca.
Also making their debut this season are warm bowls, an oven-heated take on stacked market bowls. Featured items include a pesto portobello bowl with arugula, spicy broccoli, and roasted chicken, and the Shroomami, a rice-based blend of spicy sunflower seeds, sesame tofu, and raw beets.
As Sweetgreen’s presence has grown in Massachusetts, cofounder Jonathan Neman has put online and mobile ordering at the forefront in an effort to cut wait times.
Before long, Cambridge will have its own outpost. The 10th Boston-area location is headed for Harvard Square, slated to open this winter. (The Sweetgreen team does not have a more specific timeframe available.)
The Downtown Crossing location will be open on Monday-Friday, 10:30 a.m.-10 p.m., and Saturday and Sunday from 10:30 a.m.-9 p.m.
Sweetgreen, 87 Summer St., Boston, sweetgreen.com.
Update, October 19, 9 a.m.: In related news, another area Sweetgreen has been closed due to health code violations. It’s the second time this has happened to the popular salad-making stop in recent months, the prior closure happening at the Back Bay location in August.
