Mixt Greens debuted in downtown San Francisco in 2005 and was an instant hit with the financial district lunch crowds, prompting lines out the door that continue to this day.
The concept behind Mixt Greens is simple and compelling. Mixt is dedicated to serving up gourmet salads, tossed fresh on the spot. Diners can order an option off the set menu or they can customize their own creation, then watch as it’s prepared right before their eyes. The menu offers four kinds of greens, 14 salad dressings and dozens of add-ons—from bacon and anchovies to macadamia nuts, papaya and roasted beets. Chicken, two kinds of tuna, pork or steak can be added, and there are seasonal salad offerings as well.
Chef Andrew Swallow and his sister, sustainability expert Leslie Silverglide, crafted the vision behind Mixt Greens’ success. Silverglide’s husband David, a business veteran, became the third co-owner for the new venture.
Salad still bears the stigma of being a health food for the calorie conscious, rather than a delicious meal in its own right. Swallow’s recipes blow away that particular stereotype. There’s a salad for everyone on the menu, from “The Bachelor,” featuring seared steak, blue cheese, roast potatoes and balsamic vinaigrette, to “The Slam,” an Asian-inspired salad chock full of papaya, mango, cucumber, spicy peanuts and a lemongrass-based dressing. You’ll also find expert renditions of classics such as the Cobb and the Caesar salad. The restaurant also offers a smattering of sandwiches. In 2010 Swallow published Mixt Salads, a cookbook full of recipes in the Mixt Greens style.
Mixt Greens tries to source most of its ingredients locally, but its commitment to ecologically friendly practices is threaded through every level of the chain’s operation—not just on the menu. The restaurant pioneered the use of biodegradable corn-based plastics—known as PLA—for its takeout containers. Biodegradeable food containers were still relatively new to the food market when Mixt Greens opened its doors in 2005. Mixt nonetheless made a firm commitment that all of its takeout packaging would be biodegradable, from lids to bags to straws and utensils. In-store, the restaurant relies on reusable china and silverware to minimize waste, despite its casual lunch niche. It also offers free flavored waters to discourage bottled water use.
The restaurant locations themselves are built according to green principles, utilizing recycled paint and formaldehyde-free plywood, compact fluorescent lighting along with natural lighting, and energy-efficient appliances. Mixt composts 90% of its kitchen waste and purchases power from sustainable sources. The company supports groups such as Slow Food USA, The Business Council on Climate Change, and The Community Alliance With Family Farmers. Some locations even feature an “edible wall” of hydroponically grown salad greens and herbs ready for daily harvest.
Mixt Greens quickly began garnering accolades. Nation’s Restaurant News named Mixt Greens a 2011 Hot Concept winner. Citysearch proclaimed it “Best Lunch Spot,” “Best Salad” and “Best Healthy Food.” Local culture magazine 7×7 named the restaurant one of the “Very Best of San Francisco.”
Mixt currently has locations in San Francisco and Los Angeles. This puts Mixt at the forefront of a new trend—eco-conscious chain restaurants. With casual lunch joints like Mixt embracing sustainable practices, green dining is no longer confined to upscale establishments. Now even weekly takeout lunches in bustling business districts can be both eco-friendly and delicious.
More healthy meals
More Ethical Foods Restaurant & Chef Interviews
Dai Due, based in Austin, Texas, has a lot of figurative irons in the fire. They’re a farmer’s market stand. They’re an educational organization. They’re… Read more
When it comes to its holiday menu, co-owner Helen Cameron is careful to emphasize that it’s really business as usual in the kitchen. “That’s actually… Read more
The US produces more than 100 aquatic species for consumption, making the management of these fisheries an important topic in both environmental and ethical terms.… Read more
What sets Forage apart is its ingredients – or more specifically, their sources. Dedicated advocates of ultra-local, Forage leads the way in inspired community sourcing,… Read more
Meet Shanti Allen, Executive Chef and founder of Alchemy, Ubud’s first completely raw vegan restaurant. Shanti meets me for our interview in a sundress and… Read more
Restaurants with roots Restaurants across the country are now boasting farm to table fare on their menus, sourced from local farms or, increasingly, a farm… Read more
Chef and owner of Soléna restaurant in Bordeaux, France, talks to EthicalFoods.com about local sourcing in Aquitaine and how this year’s weather is affecting his… Read more
The demand for biodegradable packaging has taken off in the last few years and subsequently a growing number of businesses are sending out your takeout… Read more
Chef Daniel Corey talks to us about seasonal menus, Luce’s green certification and the trend toward sustainability in the restaurant industry. Long before San Francisco-based… Read more
Co-owner of Mouzon House, Dianne Pedinotti, talks with EthicalFoods.com about how her restaurant has been impacted by climate change and shares what it takes to… Read more
If you think of Texas as dry and dusty, Houston will surprise you. It’s hot, sure, but also humid, almost lushly so, thanks to its… Read more
Long Meadow Ranch restaurant, winery, olive grove and ranch in California’s Napa Valley Ted, Laddie and Chris Hall, owners of Napa Valley’s beautiful Long Meadow… Read more