TITLE: Tender Greens | Press
Tender Greens | Press
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DESC: Suz’s favorites “I love the Citrus Olive Oil Cake at the newly opened Tender Greens, in the Irvine Spectrum. With its moist crumb-and-citrus scent, it’s not too sweet nor too heavy.” 
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Burbank, CA 91502
(818) 333-8340
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Los Angeles, CA 90067
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13455 Maxella Avenue
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12050 Ventura Blvd.
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2400 Historic Decatur Road
San Diego, CA 92106
(619) 226-6254
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San Diego, CA 92108
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(415) 543-5200
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266 King Street
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1352 Locust Street
Walnut Creek, CA 94596
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180 El Camino Real #1050
Palo Alto, CA 94304
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NOW OPEN
2071 University Avenue
Berkeley, CA 94704
(510) 356-0697
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Irvine Spectrum
530 Spectrum Center Drive
Irvine, CA 92618
(949) 679-9135
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UC Irvine
University Center
4237 Campus Drive, #B165
Irvine, CA 92612
(949) 954-1950
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Tender Greens | Press
OC Family
February 1st, 2013

Suz’s favorites

“I love the Citrus Olive Oil Cake at the newly opened Tender Greens, in the Irvine Spectrum. With its moist crumb-and-citrus scent, it’s not too sweet nor too heavy.” 

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Tender Greens | Press
Nation's Restaurant News
January 28th, 2013

2013 Breakout Brands

Tender Greens, a nine-unit “fast-fine” chain based in Los Angeles, is making a name for itself by offering a menu that is local, sustainable, chef-inspired and served over a counter. At the same time, the brand is gaining attention by featuring dishes that offer better value than diners would necessarily find at fine-dining spots with table service.

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Tender Greens | Press
Fast Company
January 25th, 2013

How Farm-To-Table Restaurant Chain Tender Greens Sprouts Entrepreneurs. The restaurant business is notoriously brutal, but SoCal farm-to-table chain Tender Greens has found a new way to build profitable careers for chefs.

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Tender Greens | Press
U-T San Diego
January 9th, 2013

Critic’s Pick: Tender Greens

The menu winners: Two words: big salads. Take that salami and kale at UTC mall’s wamr-feeling Tender Greens. This hefty garden explosion has artisan salami, sliced and tossed with roasted-then-fried fingerling potatoes, slivers of roasted fennel, sweet golden raisins and curly fringed kale tenderized with Parmesan plus a roasted-garlic vinaigrette.

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Tender Greens | Press
Worth Magazine
December 1st, 2012

Tender Greens co-founders David Dressler, Erik Oberholtzer, and Matt Lyman met in 2002 at Santa Monica’s Shutters on the Beach, where Dressler was food and beverage director and Lyman and Oberholtzer were chefs, and bonded over their shared frustrations.

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Tender Greens | Press
San Jose Mercury News
November 1st, 2012

Remember Pop Tarts? If you recall those ubiquitous, jam-filled cardboard-textured relics of childhood, they’ve likely left a bad taste in your mouth. But while the execution of the preservative-filled treats was lacking, the idea remains a good one. And that has not escaped the attention of Bay Area chefs. Who are reinventing the classic little hand pies as haute-tarts… at Tender Greens, the fresh, seasonal café that opened in downtown Walnut Creek last year, the haute-tarts range from savory to sweet…

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Tender Greens | Press
Orange County Register
December 5th, 2012

Slow Food – Fast

You can call Tender Greens many things. Chef-driven. Affordable slow food dining. Fast-innovator. But don’t refer to the counter-service chain as the Chipotle of farm-to-fork restaurants. If you do, you might make co=founder Erik Oberholtzer cringe.

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Tender Greens | Press
Diablo Magazine
October 1st, 2012

The Walnut Creek Book

Top Ten: Before You Leave the Creek

2. Grilled Veggies – Tender Greens

The quality shines in these simply grilled veggies sourced impeccably from sustainable California farms

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Tender Greens | Press
Nation's Restaurant News
October 11th, 2012

Tender Greens plots expansion

As a growing number of restaurant concepts claim farm-to-table sensibilities, the question remains how a restaurant chain can achieve scale while maintaining a commitment to food that is local, sustainable and chef-inspired. Tender Greens, a fast-casual chain based in Los Angeles, aims to find out.

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Tender Greens | Press
Women's Health
September 1st, 2012

Erik Oberholtzer, chef and co-owner of Tender Greens in California, and Jennifer Houston, co-owner of Fresh in Toronto, spill the secrets of divine dressing.

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Tender Greens | Press
Entrepreneur Magazine
September 1st, 2012

Shared Risks, Shared Rewards

Pete Balistreri was all too happy to make this trade-off. An executive chef at the San Diego location on Tender Greens, a California restaurant chain specializing in sustainable food, Balistreri taught himself to make cured means on the job. Soon the menu began featuring his salumi, and his bosses invested in a $5,000 professional curing chamber.

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Tender Greens | Press
ROSE Magazine
July 1st, 2012

Tender Greens services up first-class dining

It’s been said you are what you eat. At Tender Greens’ Pasadena location, that means fresh, local, organic when possible, and innovative yet familiar. But most of all, delightful.

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Tender Greens | Press
Entrepreneur StartUps Magazine
July 1st, 2012

Steps to a successful start

Erik Oberholtzer, Matt Lyman and David Dressler met while working in the kitchen at a luxury beach resort in Southern California. Together, they envisioned a restaurant where they could follow their cooking passions and serve organic, farm-fresh, “slow food” dishes at affordable prices.” Once the trio decided to join forces and launch an eatery, they took their time to carefully plan every aspect of the business before taking the plunge.

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Tender Greens | Press
San Diego Magazine
June 1st, 2012

Best Restaurants 2012 – Critic’s Pick “Best Salad”

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Tender Greens | Press
CNBC.com
April 26th, 2012

A Restaurant for the 99 Percent – Of Chefs

Although they all had a background working in Michelin-starred restaurants, what Erik Oberholtzer, Matt Lyman and David Dressler really craved as “farmer’s market food at a price we could afford,” says Oberholtzer.

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Tender Greens | Press
Fast Casual
April 1st, 2012

Fast Casual Magazine ranked Tender Greens number 33 out of 100 movers and shakers in 2012.

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Tender Greens | Press
Natural Health
January 1st, 2012

When Rian Brandenburg isn’t serving up gourmet salads at one of his Los Angeles-based Tender Greens restaurants, you’ll find him on a basketball court.

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Tender Greens | Press
Diablo Magazine
August 1st, 2011

Tender Greens' pop tarts were featured in Diablo Magazine in 101 dishes to try before you die.

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Tender Greens | Press
Good Food Awards
January 1st, 2011

2011 Good Food Awards Pickles Winner

Luca Banfi of Tender Greens sources the carrots for his Spiced Baby Carrots from Suzie’s Farms, a local farm in the San Diego area.

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Tender Greens | Press
San Diego Magazine
January 1st, 2010

“Details, details, details.” That’s the succinct business philosophy espoused by Pete Balistreri, executive chef at Tender Greens, a Liberty Station restaurant that specializes in “artisan, farm-to-table cooking.”

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