Atlantans looking for healthy eats have another option. Wildleaf, a new quick-service, salad-focused concept opens tomorrow, Jan. 14.
The restaurant is located at 3280 Peachtree Road in the Terminus 100 building in Buckhead. It will operate weekdays from 11 a.m. to 8 p.m and on weekends from 11 a.m. to 4:30 p.m.
Wildleaf will offer made-to-order salads and wraps, as well as specialty soups and salads created by chef and partner Randy Lewis. Smoothies and frozen yogurt will also be available.
For made-to-order salads, customers can select from a variety of greens or grains, then choose up to four ingredients and one of a variety of house-made dressings. Premium ingredients and proteins are available for an additional cost.
Lewis said that Wildleaf will be sourcing as many ingredients as possible from area farmers. Specialty salads and soups will be “not too cheffy” but still creative, he said.
Lewis is the former executive chef at Gypsy Kitchen and The Southern Gentleman in Buckhead Atlanta. A graduate of the New England Culinary Institute in Montpelier, Vermont, he garnered attention for his now defunct New Orleans restaurant, Indigo, including being honored in 2001 as a Best New Chef by Food & Wine magazine.
Lewis’ culinary career spans more than 20 years. He got his start working with Norman Van Aken at Norman’s in Coral Gables, Florida. He also opened a number of restaurants in Sonoma County and San Francisco, and he served as the culinary director for Kendall Jackson Wineries.