BY Fast Casual – Vitality Bowls has signed an agreement with entrepreneur Ben Shaw to open the chain’s first unit first in Tennessee, according to a company press release.
“Ben is exactly
the right entrepreneur to grow the brand in Chattanooga,” Co-founder
Tara Gilad, said in the release. “His business intellect is outstanding.
We are eager to see Ben fill the demand for a healthy fast casual
cafe in Chattanooga.”
Shaw is planning to open multiple locations in the area, Gilad said.
Founded in 2011, in San Ramon, California, Vitality Bowls now has more than 135 locations open or in development.
BY The Signal – Trends never seem to make any sense. For example, dad shoes became the sneaker trend of the year among young fashion models, bike shorts became a phenomenon among people who don’t bike and all food started to be served in a bowl. Forget plates — that’s so not millennial.
The food-in-bowls trend started on Instagram in 2016, and according to The Wall Street Journal,
the trend is still going strong and seems less like a “fleeting
fashion” and more like a “lasting manner.” So, feel free to get rid of
any plates, because this trend isn’t going anywhere. The trend was
promoted by wellness bloggers for the loads of nutrients piling into the
bowl and for how aesthetically pleasing it looks.
Like most trends starting on social
media, it then spread to local hipster restaurants in various cities,
eventually moving to chain restaurants. Food in bowls now can be found
just about anywhere, and here are some of the restaurants in Atlanta
locals go to ditch the plate completely.
Grain & Salad Bowls
Upbeet is the epitome of a Los
Angeles-inspired restaurant in the South. With minimalist walls and
decor, aesthetic neon lights and an entire fridge dedicated to kombucha,
people would never guess they were in Westside Atlanta. The
restaurant’s motto “Good Vibes Only” refers to their idea of serving
non-GMO foods, grass-fed animal protein and organic vegetables. Fit for a
healthy diet on the go, Upbeet is quick and offers healthy food without
the time consumption of cooking from home.
Similar to Chipotle, customers order
their bowls in an assembly-line fashion. With a diverse menu from
everything to grain bowls with quinoa and bamboo rice to customized
salads from every cuisine like the “Fiesta Bowl” or “My Thai,” the
choices are endless. Customers can even build their own to make for an
aesthetically pleasing photo. With several toppings from organic nuts
and cheeses and housemade gluten-free and vegan dressings, anyone can
get creative in making their bowl camera- and tummy-ready.
Upbeet also serves toasts, smoothies and superfood lattes, but Gusto, an Atlanta-based fast food spot, sticks strictly to the food-in-bowls trend. Opened in 2014 by former NFL quarterback Nate Hybl, Gusto has several locations throughout Atlanta from Decatur to Ponce and even a location in Chamblee with a soon-to-be drive-thru for bowls on the go.
As with Upbeet, Gusto customers order
in an assembly-line fashion. First, customers choose from sauces
created by Hybl himself like his #1 chipotle, mango and avocado sauce,
then protein options (shrimp, steak, chicken, portobello, avocado,
etc.), all free of antibiotics, and a base (rice, salad, both or a
wrap). Once customers design their Instagram-ready bowl, every meal
comes with a side of housemade sweet potato chips.
Açaí & Fish Bowls
The food-in-bowls trend is fit for
just about every meal of the day. Whether it be a salad for lunch or a
grain bowl for dinner, the trend even follows into breakfast with açaí
bowls. Açaí is a South American berry that’s bursting with nutrients and
loaded with antioxidants.
Several places in Atlanta offer açaí
bowls, but Vitality Bowls in Midtown specializes in them. With more than
10 different bowl options offering from anything to hearty bowls with
peanut butter and granola to immunity boosting with raw ginger and bee
pollen, Vitality Bowls has it all. Just like most bowl places, customers
can add in their own creativity and make their own wellness bowl, such
as adding tropical toppings like mangos and pineapples or even make
their bowl extra sweet by adding chocolate chips and honey.
The latest food-in-bowl trend is
poke, which is sliced raw fish from Hawaii. Poke is basically
deconstructed sushi in a bowl. The bowl is based with white sushi rice,
brown rice or salad and topped with a variety of ingredients like
seaweed, sesame seeds, raw tuna or salmon and even masago (fish eggs).
The most popular poke place among
Georgia State students is Fish Poke Bowl located on Broad Street and
inside the Sweet Auburn Market. Always packed with a line, customers
grab a pen and paper and design their own bowl by checking off toppings
like shrimp, tofu, and various veggies and sauces.
BY Marin Magazine – Vitality Bowls a national superfood café, has signed an agreement with local entrepreneur Ben Shaw to open the first café in Tennessee. Following this opening, Mr. Shaw is planning to open multiple locations in the Chattanooga area.
Marinites who love superfoods like hydrating acai and graviola (aka soursop) can find those and other wonders at Vitality Bowls in Mill Valley. Look for bowls and smoothies like The Hulk (powered by broccoli) and an organic coffee bar with pour-over coffee, kombucha and superfood drinks like a pitaya latte.
Known as the longest continuously operating saloon in the county, William Tell House in Tomales reopened after an extensive renovation. Sip a Black Betty cocktail in the bar area, then dine in the adjacent room on dishes like the Tomales Bay cioppino before heading upstairs to one of the inn’s three rooms to rest your weary head.
San Rafael’s beer shed grew again when Ryan Spencer opened Libation Taproom & Bottle Shop downtown earlier this year. It has 20 taps with a steady rotation of fresh-crafted brews and 150-plus bottles to drink on premises or at home.
BY MICHIGAN LIVE – The restaurant, which sells acai bowls, smoothies, juices, sandwiches, salads and soups, plans to open this fall at a 2,100-square-foot location at CenterPoint.
“Retailers desire to be at the corner of ‘Main and Main,’ which is what makes the Shops at CenterPoint a highly sought-after location for businesses and community members looking for a well-curated, relevant shopping experience,” Greg Guido, co-managing member of Stonemar Properties, LLC, which owns Shops at CenterPoint, said in a statement.
Colliers handles leasing for Shops at CenterPoint.
“When a new retailer enters the Grand Rapids market, its first store is usually near the 28th Street and East Beltline corridor where there are complementary retailers and more than 88,000 cars driving by the Shops at CenterPoint every day,” Mark Ansara, Colliers Vice President and Retail Advisor, said in a statement. “We’re continuing to see retailers with an online catalog presence open brick and mortar locations, and Shops at CenterPoint is an ideal location for offering in-store experiences for online brands.”
BY DIABLO MAGAZINE – Meet 23 innovators, movers and shakers, and groundbreakers who are blazing trails in the East Bay and beyond.
Roy and Tara Gilad
Cofounders, Vitality Bowls
After discovering that their daughter, Ella, was born with several severe food allergies, Roy and Tara Gilad took action by launching Vitality Bowls. The fast-casual superfood café specializes in acai bowls, smoothies, fresh juices, salads, and paninis—all made with organic superfoods that are entirely filler-free and produced in kitchens specially designed to create an allergy-friendly environment.
“As a company, we’re challenged with educating consumers on the importance of clean, high-quality ingredients,” Tara says. “Vitality Bowls is focused on true healthy eating with carefully sourced superfoods that naturally taste good—without the bad stuff.”
The concept has clearly struck a chord both locally and nationally. The Gilads opened their first Vitality Bowls eatery in San Ramon in 2011—and today, along with five corporate-owned Vitality Bowls locations in the Bay Area (including spots in Pleasanton and Walnut Creek), they’ve licensed more than 70 franchise outposts across the country, and have about 60 more currently in development. —Gabby Vanacore