Veggie Grill, the popular West Coast fast-casual restaurant concept that is committed to revolutionizing the way guests eat, think, and talk about vegetarian food, announced that it will open its first restaurant in the San Diego community on Thursday, August 22. Their 20th location will be unwrapped at Westfield UTC in La Jolla where Veggie Grill will serve its craveable, 100-percent plant-based American favorites, providing dishes that are wholesome, convenient, and affordable.


We’re excited to finally enter the San Diego market and to celebrate the opening of our 20th location,” says Greg Dollarhyde, chief energizing officer for Veggie Grill. “We’re very thoughtful about where we decide to open restaurants, focusing on communities containing mindful people that embrace and prefer delicious food that’s better for you.”

Out to break the stereotype of bland vegetarian food, Veggie Grill combines hearty, plant proteins with bold marinades and sauces in familiar menu items. The entire menu is free of animal fat, dairy, eggs, cholesterol, trans fats, hormones, and high-fructose corn syrup and includes a variety of hot sandwiches, wraps, burgers, homestyle plates, entrée salads, soups, organic teas, and desserts. Signature items include the Santa Fe Crispy Chickin’ Sandwich, All Hail Kale Salad, the ever-popular Buffalo Wings, and Sweetheart Fries (made from sweet potatoes).

Armed with guest loyalty and increasing investor confidence, including the recent capital raise of $20 million in January, Veggie Grill is expanding up and down the West Coast. The company is on track to quickly grow its locations from 20, with the goal to double in size every 18 months. Veggie Grill will open its new La Jolla location followed by future San Diego County openings, including Carlsbad. Additional California expansion is also planned for Westlake Village, Pasadena, Corte Madera, and Mountain View, as well as Seattle.

Denise Lee Yohn: QSR's Marketing Guru, Growth, News, Pizza, Veggie Grill