SaladHead has leased 1,530 square feet at 5410 Kirby from RMG. Andrew Alvis of NewQuest Properties represented the tenant. Rachael Keener of NewQuest Properties represented the landlord.
Health-conscious salad bars are nothing new, but SaladHead is betting you’ve never seen it quite like this. Think seasonal, sustainable ingredients, and eight different varieties of lettuce. They have even come up with a term for their nutritious niche. Houston chef Martin Weaver, who graduated from Le Cordon Bleu in Austin and comes from a fine dining background, and Sustainable Harvesters farm are teaming up to create an elevated salad bar, chock-a-block full of robust lettuce and refined toppings. It’s a whole new way to get your greens, right in the heart of West University at 5410 Kirby. “We’re root to bowl,” Weaver tells PaperCity.
It’s next-level farm-to-table, the 100% of the produce grown on the farm uses a aquaponic growing technique. This sustainable form of farming combines 2 ecosystems, Aquaculture (raising fish in a controlled environment) and Hydroponics (growing plants in a soilless environment) by Sustainable Harvesters farm, then transported to the restaurant with their roots still on. Tilapia naturally fertilizes the heads in the cleaner alternative to hydroponics. At the restaurant, diners pick what type of head they want while the vegetable is still fresh. The SaladHead creators are making sure that everything is cooked to order, sustainable, and leaves a smaller footprint on the environment. You can expect locally sourced chicken, grilled steak from 44 Farms, heritage breed pork from Black Hill Ranch, and roasted fish from Frixos.