Erik Maier’s simultaneously sleek and bubbly fast-casual restaurant relies on organic ingredients and a crew of high-spirited bowl-builders. They assemble layered grain dishes and customizable salads topped with a variety of proteins (tuna, shrimp, tofu, soft-boiled eggs), nuts, and seeds. Smoothies and loaded toasts complete a daytime menu that attracts a mostly young demographic dressed in yoga pants to this new spot next to Westside Ironworks. upbeet.com
This article originally appeared in our December 2017 issue.