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Fall in Love with Sweetgreen


Fall in Love with Sweetgreen


Photos by Arden Scott, Words by Shari Idelson

#Sweetgreen has been all over my Instagram feed lately. So, I decided to head out to Boylston Street to see what the hype for this Chipotle-style casual-dining salad restaurant was all about. I’m not one to go out of my way and wait in a line just to order a salad, but I’m telling you, this was worth it. As a person who needs to eat gluten free, tries to eat clean, and chooses to eat nothing but delicious food, Sweetgreen checks in as my new go-to lunch spot.

At first, I was put off by how long the line was, but when I saw their extensive menu, I wished the line were even longer. Sweetgreen’s menu is two-fold. They have a wide array of colorful signature salads and grain bowls that will suit any palate. If you’re indecisive, like me, Sweetgreen also allows you to make your own salad. That’s right. You can create your own salad with any of the delicious ingredients that you see on the menu. Being in the mood for something spicy, I chose to create a salad that was a spinoff of the restaurant’s Rad Thai salad.

I ordered chopped romaine as my salad base, basil, sprouts, roasted brussels sprouts (how can anything with brussels sprouts not be good?), spicy broccoli, spicy sunflower seeds and citrus shrimp topped with the restaurant’s new spicy cashew dressing. The brussels sprouts are a new ingredient exclusive to their fall menu, so I had to try them. They were cooked just right—a little crisp on the outside and not too mushy on the inside. The broccoli tasted fresh and the spiciness gave it a nice, succulent flavor. The citrus shrimp added a little tang to the mix and was an enjoyable protein source. I would be lying if I said I didn’t completely devour my meal and wasn’t sad when it suddenly all disappeared. My mother was equally as content after eating her Guacamole Greens salad (organic mesclun, tomatoes, red onion, crushed tortilla chips, avocado, roasted chicken, fresh lime squeeze, lime cilantro jalapeño vinaigrette).

And yet, there are still some Sweetgreen classics that I can’t wait to try. One salad that caught my eye was the Avocobbo (shredded kale and chopped romaine, tomatoes, raw corn, avocado, bacon, egg, roasted chicken, and blue cheese dressing), a slight twist off your average Cobb salad. The woman sitting next to me was ravenously eating the Wild Child grain bowl (organic wild rice and organic baby spinach, cilantro, peppers, raw beets, shredded cabbage, carrots, raw seeds, avocado, miso sesame ginger dressing), which might be the next menu item I’ll have to check off my list.

The best part about Sweetgreen is that you can get a hearty, nutritious meal without having to sacrifice your comfort cravings. Do you want a Thanksgiving meal without the food coma? The Roasted Turkey and Fall Vegetables Salad (organic mesclun, roasted turkey, roasted brussels sprouts, roasted sweet potatoes, cranberry vinaigrette) uses some of their exclusive new fall ingredients and might be the right choice for you.

When I go to a restaurant, I also want to feel good about the food I’m eating, and Sweetgreen allows me to do that. They list the local farms from which the restaurant purchases their ingredients on a chalkboard on the wall, focus on sustainability through consuming humanely-raised livestock and emphasize the importance of composting and recycling on your way out.

I can’t wait to see which ingredients Sweetgreen chooses to highlight during the winter months. (They also feature seasonal soups!) Whether you need to refuel after a sweaty yoga class, or you are just looking for a delicious, affordable and healthy fast-food option, I recommend that you take a trip to Sweetgreen. And don’t forget to photograph your meal—your friends will be #jealous!

659 Boylston Street
617 936 3464