Design

Grown

Location: Miami
Type: Fast-casual concept serving breakfast, lunch and dinner
Average check: $11-$20

This USDA Certified Organic concept opened in March 2016 by husband-and-wife duo Ray and Shannon Allen. It features a vegetation wall and rooftop garden and practices sustainability in and out of the kitchen. Grown utilizes pulp-free and compostable paper products, 100 percent recyclable cups and BPA-free storage containers.

Originally designed by HKK Architects, the open and inviting 1,900-square-foot space boasts several environmentally friendly features like custom-made birch millwork and LEED-certified lighting. The airy dining room uses a palette of crisp whites and ocean blues.

The restaurant also has an urban rooftop garden where a team of local farmers cultivate a variety of vegetables, salad greens, microgreens and herbs used for salads, omelets, wraps, sandwiches and sides for protein-based entrees.

Grown’s rustic facade, viewable from the busy streets of South Dixie Highway, is crafted from 100-year-old reclaimed barn wood.