Jose Andres opens Beefsteak on the Penn campus today, his first iteration of the healthy fast-casual veggie-bowl-and-burger spot outside of Washington, D.C. Andres' signature bowls consist of a custom selection of grains such as quinoa, blugur or rice; 20 different blanched veggies; sauces (think garlic yogurt or cilantro); toppings like corn nuts and crispy chickpeas; and optional proteins like roast chicken, poached egg or local salmon sourced from Samuels & Son.
Employees squeeze fresh juices on site and prepare gazpacho to go. They also pre-make bowls like the Kimchi-wa (rice, corn, carrot, cabbage, edamame, bok choy, roasted garlic yogurt sauce, scallions, toasted sesame seeds, corn nuts, kimchi and soy ginger dressing) for quick grab-and-gos.
As for the Beefsteak burger, this is no slab of meat with a tomato slapped on top. It actually is a tomato, with pickled red onions, sprouts, capers, olive oil and sea salt on an olive oil brioche bun.