Every aspect of the upcoming restaurant is a joint effort by the owners of Il Ritorno, Erica and David Benstock, along with Hype Group owner Brooke Boyd and owner of Boyd Construction Peter Boyd.
Since the team is so diverse, each facet of the group will focus on their specialty in great detail. Hype Group, a creative communications agency, will head up the brand for the restaurant, while build-out will be handled by Boyd Construction, which has built dozens of the food and beverage concepts in St. Pete. For interior design, T2theS will take the reins.
As far as the menu goes, the Benstocks are trusted to bring it to life.
“Downtown St. Pete has been waiting for a healthy, high-quality salad option like this, and we are excited to partner with David and Erica to bring this concept to life,” shared the Boyds in a recent release.
The menu will center around fresh ingredients and house-made dressings, which accompany chef-inspired salads and paninis.
“Guests of Greenstock will find the same attention to detail and dedication to ingredient integrity that Il Ritorno is known for. These are things we’ll never compromise on,” David Benstock explains.
Erica Benstock shares the same enthusiasm for high-quality ingredients for the concept's offerings. “Nothing we serve will come in a can or jar. When we say fresh, we truly mean it. The dressings are all made in-house, the proteins are prepared fresh daily, and our produce will be the highest quality available,” Erica says.
Customers can choose from five custom salads, as well as a build-your-own option and prices range from $12-$15. The build-your-own options will allow Greenstock customers to choose from a salad bar consisting of five lettuce options, 10 protein and grain options, and more than 20 fruit and vegetable options, along with an assortment of house-made dressings.
The fast-casual joint will be next door to a Thai rolled ice cream shop, so dinner and dessert are just a few feet away.
Sounds like a balanced diet.
As of right now, Greenstock will run Monday through Friday from 11 a.m.-8 p.m., and Saturday from 11 a.m.-6 p.m.
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This article appears in Jun 27 – Jul 4, 2019.