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The Little Beet combines a whole bunch of food trends: It’s fast-casual. It’s a New York transplant. It’s seasonal. It’s got cold-pressed juices. It’s got avocado toast. And it’s completely gluten-free.
The restaurant opened its third location and first outside New York today at 1212 18th St. NW. The menu lets you build a plate with proteins like chicken, steak, salmon, tofu, and veggie “pattie” and with a choice of sides, including quinoa, buckwheat soba noodles, root vegetable mash, and charred kale. (At least four of the sides are charred.) You can also order just the sides or just the proteins. Or soups. Or salads. Or something called a “Beet roll” where everything is wrapped inside nori.
For breakfast, options include an egg sandwich in a brown rice wrap and avocado toast with tomato, herbs, lemon, olive oil, and smoked salt (on gluten-free bread, of course). Brownies, cookies, and cinnamon sugar doughnuts are likewise devoid of gluten.
The Little Beet also makes its own cold-pressed juices on site and serves something called “switchel” consisting of apple cider vinegar, maple syrup, ginger, and water.
And to top off the trend list: The man behind the menu is a Top Chef Masters alum. Executive chef Franklin Becker started cooking healthier after he was diagnosed with Type 2 diabetes at 27; he’s authored cookbooks for people with diabetes.
The Little Beer, 1212 18th St. NW; thelittlebeet.com
Photo courtesy Little Beet