United States | Sweetgreen, the mission-driven restaurant brand serving healthy food at scale, has announced its debut in Seattle with its first location opening in The Village at Totem Lake in Kirkland on January 16. Washington marked the first state Sweetgreen has entered in the Pacific Northwest, a significant milestone amidst the brand's continued nationwide expansion.
A long-requested city for Sweetgreen, Seattle residents can expect to see two additional restaurants open this year – one in South Lake Union and another in Capitol Hill – following the opening of Sweetgreen Totem Lake.
"We're thrilled to bring Sweetgreen to Seattle and become a part of its incredible community. It's more than just offering a convenient and crave-able healthy food option; we're committed to connecting with local suppliers and immersing ourselves in Seattle's culture, food scene and community. This expansion is an opportunity for collaboration, sourcing locally and contributing to the unique essence of the Pacific Northwest," said Jonathan Neman, Co-Founder and Chief Executive Officer of Sweetgreen.
Since its founding, Sweetgreen has stayed true to its mission of prioritizing quality, sustainable ingredients and fresh produce. Its menu of salads, warm bowls, protein plates and sides features longtime favourites, including the Harvest Bowl and Crispy Rice Bowl, and new protein-packed offerings like the Miso Glazed Salmon, Southwest Chicken Fajita and Hot Honey Chicken plates. Local ingredients sourced for the new Seattle locations include fresh rosemary focaccia from Macrina Bakery, along with organic tofu from Island Spring Organics. The Vashon Island-based producer is a local fan favourite founded in the 1970s. It is known for producing millions of pounds of certified organic, non-GMO tofu each year and is synonymous with premium quality and taste. Island Spring Organics will roll out in Sweetgreen’s Seattle stores and supply the delicious protein featured in many of the brand’s beloved menu items.
Sweetgreen’s longstanding commitment to bringing customers awareness of where their food comes from is reflected in every inch of its restaurants. From the open-kitchen concept where scratch food is made daily, to a visible source board proudly displaying the partners and producers behind its delicious ingredients, Sweetgreen redefines menu transparency from farm-to-fork.
With every new market opening, Sweetgreen has teamed up with a local partner to give back and make an impact in the community. Sweetgreen is proud to announce its partnership with Northwest Harvest, a food justice organisation in Washington state that provides millions of nutritious meals to more than 400 partner programs and advocates for equitable food policies.
The 2,315-square-foot space will accommodate up to 20 diners inside and 16 diners on the restaurant's patio.
