Issue link: http://www.wacmagazine.com/i/1107571
P H O T O C O U R T E S Y E V E R G R E E N S 42 WAC Magazine | wac.net Bellevue natives and WAC members Hunter Brooks and Todd Fishman devel- oped a taste for quick, healthy lunches eight years ago when they were both working in New York City. Grab-and-go salads, veggie-filled wraps, and other wholesome meals were available on nearly every street corner—in grocery stores, delicatessens, and tiny neighbor- hood bodegas. Childhood friends who reconnected while working corporate jobs in the Big Apple, the pair was surprised at how convenient it was to get a wholesome meal on the move in Manhattan. "It was easy to eat quickly and health- fully there," Hunter says. "There really wasn't anything like that available in Seattle." The two decided to quit their jobs— Hunter in advertising, Todd in hospitality sales—move back to the Pacific North- west, and try their hand at entrepreneur- ship. In August of 2013, the business partners opened their first Evergreens restaurant at Third and Marion in down- town Seattle. Their mission: Bring inno- vative healthy, fast and flavorful meals to the masses. The "fast casual" concept restaurants offer salad three ways: as a traditional salad, in a whole-wheat wrap, or in a warm grain bowl. Meals can be ordered online and picked up at the restaurant or made to order at the counter from a choice of more than 40 toppings. What sets them apart? The company's focus on quality ingredients and a delivery system that saves diners time while still offering a highly customizable experience. "When we first got going, some old-school restaurant consultants told us, 'You can't make dressings in small batches,'" Hunter says. "We weren't ready to listen to that." Dressings are made daily at Ever- greens' South Lake Union headquar- ters kitchen, and fresh herbs such as cilantro, mint, basil and dill are added later at each store location. Menu items and ingredients vary with the season, and the founders are pas- sionate about avoiding additives and preservatives. The Evergreens team is also exploring the use of technology to make the order and delivery process "frictionless," Todd says. Evergreens now has 15 locations, from South Lake Union to the International District, and Todd says they'll finish 2019 with 28. "It's one thing to see numbers on an Excel spreadsheet, but a whole different experience when you actually achieve it," Todd says. "We're just the happi- est we could ever be with what we're doing right now." 42 WAC Magazine | wac.net EVERGREENS TODD FISHMAN & HUNTER BROOKS