STRATEGIC PARTNERS
October 5, 2016
Sharky's Woodfired Mexican Grill is giving the vegan and gluten-free communities and their often hard-to-meet dietary requirements cause to celebrate with the restaurant's new roasted veggie bowl LTO, from now through Nov. 20.
The bowl is an amalgam of organic roasted carrots, beets, yams, Brussels sprouts and cauliflower and red onion with walnut-cilantro pesto. It's served with that grain-of-the-moment, organic quinoa with veggies, black beans and baby greens.
The chain's leadership said the concoction is their way of honoring World Vegetarian Day which took place Oct. 1, but its restaurants are also happy to add preservative- and hormone-free chicken, wild-caught Alaskan salmon, antibiotic-free Angus steak or organic, non-GMO tofu, for those who want a few of those eight essential amino acids that protein sources provide.
"At Sharky's, our food philosophy is about sourcing the best ingredients and creating flavorful menu items from those ingredients," said the chain's co-founder and CEO Steven Paperno, in a news release. "The nutrient-rich ingredients in our new roasted veggie bowl underscore our commitment to making a difference with the food we serve, while delighting our guests with approachable food and a tasty layering of fall flavors. Bowls have become a popular option for those looking for a complete meal, and our roasted veggie bowl offers them the Sharky's ingredients and flavors our guests crave, and can feel good about."
Sharky's COO David Goldstein is one of the featured speakers at next week's Fast Casual Executive Summit in California.
