José Andrés' ThinkFoodGroup announced the opening of Beefsteak at Cleveland Clinic (Crile Building located at 9500 Euclid Avenue), the brand’s first expansion into the Great Lakes region.
Pat Peterson, the executive chef of Beefsteak, on how the five-unit brand pairs customization with high-quality ingredients.
Vegetables are the focus at Chef José Andrés’ fast casual Beefsteak, and now the restaurant has a chief of produce.
Brands turn to new better-for-you buzzwords to differentiate themselves in a quickly growing category.
Beefsteak, the vegetable-centric, fast casual developed by award-winning chef José Andrés, announced its newest team member: Chief of Produce, Bennett Haynes.
Chefs extend their fine-dining experience to fast-casual concepts.
In June 2016, Beefsteak debuted two new locations in the Washington, D.C.
Beefsteak will open its first Maryland location in early summer 2016.
Increased interest in clean and fresh dining boosts veggie options.
Washington, D.C., has become a hotbed for Fast Casual 2.0 innovation. Take a tour of the city’s top concepts to find out what makes them tick.
Chef José Andrés' ThinkFoodGroup will debut the first Beefsteak location outside of Washington, D.C., in Philadelphia in early 2016.
Chef’s new fast casual Beefsteak is all about the vegetables—but don’t call it vegetarian.