Get ready, people, because restaurateur Sam Fox seems confident that his newest restaurant concept is going to turn your entire life upside down.
Opening Tuesday, April 29 near the northeast corner of 44th Street and Camelback, Flower Child, "is the start of a food revolution by Sam Fox" -- at least according to a press release. (The release even included a poem to explain the restaurant's dedication to animals and organic produce. Seriously.)
So what exactly does this revolutionary new restaurant promise? Read on.
See also: Sam Fox's "Life-Changing Food Experience" on Camelback Is a Juice Bar
Located next door to Wally's American Pub & Grill, Flower Child will be a fast-casual health-focused restaurant serving a menu with naturally raised proteins, and organic and local produce. There will be no refined sugar.
Look for dishes such as an Asian avocado salad with kale, edamame, pickled mushroom, and sesame vinaigrette ($8) and a Thai buckwheat noodle salad that features avocado, mint, daikon radish, and Thai basil ($7). There's a selection of vegetable and grain plates that let you choose one ($4), two ($7), or three ($10) dishes to build-your-own meal. Options include red chile glazed sweet potato, quinoa tabbouleh, gluten-free macaroni and cheese, and Indian spiced cauliflower.
Proteins can also be added to any of the salads and plates -- grass-fed steak ($7), all-natural chicken ($5), sustainable salmon ($7), and organic tofu ($4).
The last sections of the menu include four whole grain wraps such as The Rebel with steak, charred onion, port salut cheese, horseradish yogurt, and arugula ($13) and the Thai Dye with spicy tofu, thai basil, carrot, daikon radish, cliantro, and snap pea ($9). There are also four hot pots that include a sesame beef bowl, organic tofu and mushroom pho, and madras curry chicken.
There will also be a small selection of organic beer and wine on tap, seasonal fresh lemonades, and dozens of varieties of loose-leaf hot teas.
Other features will include biodegradable packaging and "an environment that feels more like a buzzing farmers' market than a fast-casual restaurant." The design for the 3,300-square-foot restaraurant was inspired by "an East Coast potting shed" and will include an open kitchen and large windows.
We're still not sure how this is going to be the blaze that starts a food revolution.
The most interesting thing we've heard so far is that this will be the first restaurant to offer kombucha on tap.
Flower Child will open on Tuesday, April 29.
For more information stay tuned to the Flower Child website and Facebook page.
