Restaurant Development & Design

July-August 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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For more on green restaurants, including a link to our Green Restaurants webcast, see: rddmag.com/july2017 Grown Location: Miami Type: Fast-casual concept serving breakfast, lunch and dinner Average check: $11-$20 This USDA Certified Organic concept opened in March 2016 by husband-and-wife duo Ray and Shannon Allen. It features a vegetation wall and rooftop garden and practices sustainability in and out of the kitchen. Grown utilizes pulp- free and compostable paper products, 100 percent recyclable cups and BPA-free storage containers. Originally designed by HKK Architects, the open and invit- ing 1,900-square-foot space boasts several environmentally friendly features like custom-made birch millwork and LEED- certified lighting. The airy dining room uses a palette of crisp whites and ocean blues. The restaurant also has an urban rooftop garden where a team of local farmers cultivate a variety of vegetables, salad greens, microgreens and herbs used for salads, omelets, wraps, sandwiches and sides for protein-based entrees. Grown's rustic facade, viewable from the busy streets of South Dixie Highway, is crafted from 100-year-old reclaimed barn wood. + At Grown, the interior design emphasizes the brand promise and the owner's commitment to sustainability. Photo courtesy of Grown

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