Tartine Manufactory’s one year in business has been full of accolades and milestones, including the announcement that it would open an even larger version of itself in Los Angeles. (Whatever, SF had it first.) The Mission location, however, remains a place for co-founders Chad Robertson and Liz Prueitt to test ideas and dishes. One of those dishes, plucked from Prueitt’s recently published book Tartine All Day is now making its debut on the menu of Sweetgreen, the east coast salad powerhouse that is now proliferating along the west coast.
It’s part of a series of collaborations between the salad brand and chefs like David Chang (NYC’s Momofuku) and Dan Barber (Blue hill at Stone Barns); the Big Dill bowl that’s currently on the menu was inspired by the Israeli flavors from the collaboration with Michael Solomonav (Philadelphia’s Zahav). “The creative process is one of the most fun parts,” says Sweetgreen co-founder Nicolas Jammet. “Putting together what’s in season and in our supply chain with what the chefs are excited about.”
In this case, the result is a purple-saturated bowl with purple carrots, baby greens, romaine, raw peppers, shaved radish, raw beets, goat cheese, basil and hemp seeds dressed with an apple cider vinaigrette. (Not coincidentally, purple is Prueitt’s favorite color.)
“The Tartine Bowl” is hitting locations in SoMa ($9.65) , Berkeley, Palo Alto, Mountain View ($9.40) on September 7. Meanwhile, a new Sweetgreen will hit the scene in Sunnyvale on September 6, providing sustenance to hordes of hungry, tech-minded millennials.