Friday, March 27, 2015

Chef José Andrés Introduces Beefsteak

From our friends at ThinkFoodGroup...

Vegetables Take Center Stage at New Fast Casual Restaurant

José Andrés' ThinkFoodGroup debuts Beefsteak, a new vegetable-focused fast casual restaurant now open on the George Washington University campus at the new Science & Engineering Hall at 800 22nd Street NW. Beefsteak is where farm-fresh, market-driven vegetables take center stage, showcasing the season's best and year-round favorites to create hearty, nourishing meals you can feel good about. All served in bowls, there are countless options combining flash-prepared vegetables, hearty grains, house-made sauces, crisp and fresh toppings, and optional meatier toppings.

It's America's bounty in a bowl - cooked to perfection right in front of you, all brought to you by world-renowned chef José Andrés. Dedicated to bringing quality and accessible food to the masses, ThinkFoodGroup will debut a second location this summer at 1528 Connecticut Ave NW, Washington, DC 20036 with several more currently under development.

"Vegetables are fun and sexy - so full of possibilities and flavors," said chef José Andrés. "Why not make them the star of the plate - the name Beefsteak is our playful way to celebrate this idea. It's not about being vegan or vegetarian, but about enjoying vegetables and making food that is wholesome, amazing, affordable and accessible to the many."

All composed and customizable bowls start at $7.99 with add-on "meatier" options, ranging from $1.59 to $3.99. To create their own bowls, guests combine the following:

•  A choice of farm-fresh vegetables that serve as the anchor, including a selection of year-round staples and seasonal offerings - vegetables are blanched to order and range from asparagus and cauliflower to snap peas, chard and sweet potatoes

•  A choice of hearty grains such as quinoa, rice or bulgur

•  Bold, house-made sauces such as cilantro, spicy tomato or garlic yogurt

•  Unlimited fresh and crunchy accents such as radishes, romaine lettuce, crispy chickpeas, mozzarella, kimchi and cherry tomatoes

•  The option of a meatier topping such as salt cured salmon, roast chicken or a poached egg

•  A light dressing on top, such as lemon honey, sherry vinegar or simply extra virgin olive oil

Beefsteak's menu also features an initial selection of composed bowls created by José and his culinary team including and each priced at $7.99:

•  Eden, made with quinoa, snow-peas, edamame, green beans, asparagus, broccoli, cilantro, roasted garlic yogurt sauce, romaine and topped with cucumber salad, scallions, sprouts, toasted sesame seeds and lemon honey dressing. (Add salt-cured salmon +$3.99)

•  Frida Kale, made with rice, kale, black bean sauce, spicy tomato sauce and topped with cherry tomato, scallions, corn nuts, pumpkin seeds, cranberries and lemon honey dressing. (Add avocado +$1.99)

•  Kimchi-wa, made with rice, corn, carrot, cabbage, edamame, bok choy, roasted garlic yogurt sauce, and topped with scallions, toasted sesame seeds, roasted chickpeas, kimchi and soy ginger dressing. (Add poached egg +$1.59)

•  Naked, made with yellow squash, potatoes, asparagus, mushrooms, brussels sprouts, broccoli, roasted garlic yogurt sauce and topped with romaine, almonds, cherry tomato, radish and extra virgin olive oil. (Add avocado +$1.99)

Beverages include a rotating selection of freshly-made juices, Spindrift soda, wine from Denver's urban winery, The Infinite Monkey Theorem, and craft beer including Flying Dog and Dogfish Head.

Beefsteak takes its name from the idea that vegetables can be just as robust, flavorful and satisfying as any meat. A sly play on words, the beefsteak tomato is the heartiest variety of tomatoes.

The distinctive Beefsteak interior was designed by Barcelona-based Garcia-Capella Arquitectura along with architect HBC. The design harmoniously blends urban and natural elements throughout the space - featuring spruce-colored flooring, tables and stadium seating, punctuated by vibrant blue and white ceramic tiles, hanging light fixtures made of white vegetable crates and a large mural of lush green farm fields as the backdrop for 'stadium' seating perfect for solo diners.

Most prominent throughout the Beefsteak design is a playful "vegetable universe," created by award-winning Spanish artists Juan and Alejandro Mingarro and their design studio, Brosmind. Featured through colorful graphics, murals and patterned walls, the vegetable characters are truly unleashed, from a beefsteak tomato on stilts to a potato driving a carrot roadster to a jolly potato peeling himself. In the world of Beefsteak, vegetables take on a life of their own as they seek adventure, laugh, help one another, and cause mischief, showing just how fun a vegetable can be.

Beefsteak is open daily all week from 10:30am - 10:00pm. For more information call (202) 296-1421 or visit

Social Media:
Twitter: @Beefsteak

Instagram: @Beefsteakveggies

About Beefsteak:
Beefsteak is the latest concept by world-renowned chef José Andrés, where farm-fresh, market-driven vegetables take center stage to create hearty, nourishing meals you can feel good about. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept will execute good food, fast.Guests are invited to select one of Beefsteak's composed bowls or customize their own, with a myriad of options of flash-prepared vegetables, hearty grains, house-made sauces, a variety of crisp and fresh toppings, and optional meatier toppings. It's America's bounty in a bowl - all cooked to perfection in front of you. For more information, visit

About José Andrés' ThinkFoodGroup:
ThinkFoodGroup, founded by award-winning chef José Andrés and his partner Rob Wilder, is the creative team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami and Puerto Rico, including minibar by José Andrés, Jaleo (in the DC area as well as Las Vegas), and The Bazaar by José Andrés at SLS Hotel Beverly Hills, Las Vegas and South Beach. The company also oversees all of the creative and educational efforts for José Andrés, an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, and television personality. Named to Time's "100 Most Influential" list and awarded Outstanding Chef by the James Beard Foundation, Andrés is credited with creating the "Spanish food boom" in America. He is the Dean of the Spanish Studies program at the International Culinary Center, and was host and executive producer of Made in Spain on PBS. His cookbooks include Tapas: A Taste of Spain in America. Andrés teaches at Harvard and George Washington University. In late 2010, José Andrés and ThinkFoodGroup launched World Central Kitchen, a nonprofit which aims to feed and empower vulnerable people in humanitarian crises around the world. For more information, visit