If one is what he or she eats, as Victor Lindlahr wrote in the 1920s and ’30s in his books on health, and one eats at Tender Greens, he or she is a person who savors the real taste of food and cares about their health and the well-being of the planet.
Tender Greens, the newest restaurant installment in Point Loma’s Liberty Station, is a uniquely sustainable concept that offers just-picked produce, naturally grown meat, line-caught fish and locally made beers and wines for the food-savvy and budget-conscious.
The eatery opened June 24.
The first-of-its-kind, quick-casual restaurant combines the philosophies of Chez Panisse’s Alice Waters with financial straight-talker Suze Orman to give diners a naturally flavored sustainable meal without the haute attitude or high price.
Executive chef Pete Balistreri and sous chef Rian Brandenburg, both native San Diegans who played football together at Point Loma High School, operate Tender Greens. After attending school at the California Culinary Academy in San Francisco and working in a variety of restaurants, the two chefs reunited to open Tender Greens.
“We offer food at Tender Greens that we would prepare for our families at home,” said the 30-year-old Balistreri, who was once a waiter at Old Venice. “We use the freshest in-season ingredients, olive oil, salt and pepper ” there are no tricks or sauces because when you have the best product. you don’t need to do much more.”
Tender Greens may be the essence of sustainability ” staff T-shirts are organic, hats are made of hemp, to-go containers are biodegradable, cleaning supplies are green, paints are water-based, flooring is made of reclaimed timber and bamboo, solar panels help reduce the amount of gas needed to heat water for the restaurant and the menu is based on the highest quality products that are available in season.
The restaurant’s minimalist décor reflects the concept and is open and unadorned. Fresh-cut herbs and field flowers in large ceramic and glass vases are centerpieces on several of the tables. The floor-to-ceiling windows let light shine on the soothing monochromatic buttercup-yellow walls. Indoor seating flows seamlessly to a large outdoor patio.
Most menu prices fall in the $3, $4, $5, or $10 categories. “Simple salads,” such as baby spinach with goat cheese, hazelnuts and cabernet vinaigrette, are $5. “Big salads,” such as the grilled flatiron steak salad with delicate red and green butter lettuce, breakfast radishes, red and gold beets and horseradish vinaigrette, are $10.
The menu’s “hot stuff” features a selection of grilled meats and local vegetables ” to be added to any simple salad for $4 or sandwich for $10 on rustic bread, or enjoyed just as they are with mashed potatoes and a small salad for $10. “Comfort soups,” like rustic chicken with lemon thyme, are $4, and an array of “sweet stuff” offers up homemade pastries such as lemon cupcakes for $3.
“We make a conscientious effort to serve something that’s made by hand,” Balistreri said. “It’d be hard to find anything in the restaurant with high-fructose corn syrup in it.”
What diners will find is vegetables from Crows Pass Farms in Temecula, daily catches from fishermen and sustainable seafood from wholesalers such as Pacific Shellfish located in north Pacific Beach, bread from Con Pane Rustic Breads & Café on Rosecrans in the heart of the Village and local brews by the glass and by the pitcher from Karl Strauss, Stone, Yellowtail and Coronado Brewing.
It’s 2 p.m. on a recent Sunday afternoon and Tender Greens is still doing a strong lunch business. Balistreri comes out from the kitchen to chat with customers and thank them for coming in. One smiling customer stops to tell Balistreri she’ll be back because, she said, “That’s the best lemon cupcake I’ve ever had.”
Balistreri says Liberty Station is a natural location for Tender Greens.
“The waterfront location, palm trees and neighborhood make it a perfect spot,” he said. The indoor/outdoor eatery, which seats 120 guests, is the second store to open. The first Tender Greens opened in 2006 in Culver City in Los Angeles.
“We saw the opportunity in Point Loma where we grew up and knew the community would support us, and they have,” Balistreri said.
Leave the car at home and walk or ride a bike to the restaurant and complete Tender Greens’ circle of sustainability. Located on the north side of Liberty Station in the Promenade at 2400 Historic Decatur Road, Tender Greens is open Sundays through Thursdays from 11 a.m. to 9 p.m. and Fridays and Saturdays from 11 a.m. to 10 p.m. Carry-out and catering are available.
For more information, call (619) 226-6254, or visit www.tendergreensfood.com.