Chef José Andrés' ThinkFoodGroup will debut the first Beefsteak location outside of Washington, D.C., in Philadelphia in early 2016. Scheduled to open on the University of Pennsylvania campus, the vegetable-centric fast-casual restaurant will be located in Houston Hall at 3417 Spruce Street, accessible to University students, faculty, and staff, and the Philadelphia community at large.

At Beefsteak, farm-fresh, market-driven vegetables take center stage, showcasing the season's best and year-round favorites to create hearty, nourishing meals people can feel good about. The central focus of the menu is in Beefsteak's veggie bowls, with countless options combining flash-prepared vegetables, hearty grains, house-made sauces, fresh toppings, and optional meatier toppings. It's America's bounty in a bowl, cooked right in front of you and brought to you by world-renowned Chef José Andrés. Beefsteak debuted in spring 2015 in the Foggy Bottom neighborhood of Washington, D.C., with another D.C. location set to open in late September in Dupont Circle.

The Beefsteak location at Penn will be operated in partnership with Bon Appétit Management Company, the University's food service provider since 2009. Beefsteak and Bon Appétit share in the belief that food should be high quality, flavorful, and above all accessible to all.

"I'm so excited to be opening my first Beefsteak location in Philadelphia and I can't imagine a better location than the University of Pennsylvania. I believe students love veggies as much as I do, and are more and more looking for quick delicious meals that are also good for them – a concept I like to call fast-good," Andrés says. "Vegetables are so fun and sexy, and I'm thrilled for the people of Philadelphia to experience their limitless possibilities and flavors!"

"What José is doing is completely in line with our philosophy that plant-based foods are better for our guests and the planet," says Fedele Bauccio, CEO and cofounder of Bon Appétit Management Company. "It's a natural fit for Bon Appétit to add Beefsteak to our dining options at Penn." 

"What we have heard from our students is that they want healthy, fresh options that are also customizable, flavorful, and inventive," says Marie Witt, vice president of business services, the division that oversees campus dining at Penn. "Beefsteak adds a new and exciting dimension to campus dining that we believe will be very popular with the entire Penn community."

To create their Beefsteak bowls, guests combine the following:

  • A selection of farm-fresh vegetables that serve as the anchor, including year-round staples and seasonal offerings. Vegetables are blanched to order and range from asparagus and cauliflower to snap peas, chard, and sweet potatoes.
  • A choice of hearty grains such as quinoa, rice, or bulgur.
  • Bold, house-made sauces such as cilantro, spicy tomato, or garlic yogurt.
  • Unlimited fresh and crunchy accents such as radishes, romaine lettuce, crispy chickpeas, mozzarella, kimchi, and cherry tomatoes.
  • The option of a meatier topping such as salt-cured salmon, roast chicken, or a poached egg.
  • A light dressing on top, such as lemon honey, sherry vinegar, or simply extra virgin olive oil.

Beefsteak's menu also features a selection of composed bowls created by Andrés and his culinary team, as well as a few seasonal items such as sandwiches and salads.

Beverages include a rotating selection of fresh house-made juices and sodas.

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