Celebrity chef Jose Andres will open the prototype of his eagerly awaited fast-casual bowl concept, Beefsteak, this spring on the campus of George Washington University, the Washington, D.C., college announced yesterday.
The venture has drawn considerable attention because of Andres’ indications that the spotlight will be on fresh vegetables rather than fast-casual staples like burgers, pizza or chicken. Beefsteak’s staple will be “meal-sized” bowls of warm grains topped with “flash-prepared” vegetables and house sauces, according to a prepared announcement from the school. Patrons can top off the bowls with additional proteins, presumably for an upcharge.
Standard bowl meals will also be available, presumably for customers who are unwilling to wait for a custom order.
The anticipated prices were not disclosed.
Andres rose to prominence in his adopted city of Washington through the success of restaurants like Jaleo, Minibar and Zaytinya. His launch of Beefsteak is part of a recent movement by big-name chefs to enter the fast-casual sector with health-oriented concepts.
Andres isn't the only chef eyeing a healthier fast food concept. Roy Choi and others see healthy fast food as a promising way to offer better options to the masses.