Greenleaf Gourmet Chopshop, the market-driven Beverly Hills salad shop, has added several new features to the menu in anticipation of dinner service, which begins November 3.

On October 17, “Commander-in-Leaf” Jonathan Rollo said, “Yes, we’re going to open later during the week. We thought long and hard about it as our original concept was a lunch spot. However, I was eventually swayed as a result of the messages we get every night on our voicemail.”

Greenleaf now makes grilled paninis, which change weekly according to the seasons. So far, Rollo has been rotating five paninis:
- Grilled Vegetable with Red Onion Marmalade and Goat Cheese
- BBQ Chicken with Red Onion, Cilantro and Jalapeno Jack Cheese
- Cobb with avocado, turkey, bacon, blue cheese, tomatoes and green onion
- ChopChop with salami, fresh mozzarella, romaine and basil pesto
- Tuna Melt with albacore tuna, tomatoes, red onion, jalapeno jack cheese and spicy chipotle mayonnaise.

Rollo also prepares a different soup daily. Think roasted butternut squash with caramelized apples and chives or carrot ginger with fresh cream and carrot chips.

Greenleaf will celebrate their new hours on November 3 from 4 PM – 8 PM. Expect free signature salads, with the expectation that guests donate the value of their meal to Project Angel Food, which provides meals to people that are homebound or disabled by HIV/AIDS and other life-threatening illnesses.

Here are the hours beginning November 3:
Monday – Friday: 11 AM – 8 PM
Saturday: 11 AM – 4 PM

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1. mattatouille, October 21, 2008:

   interesting. i ate here once when it was walking distance from my office. not bad, but then again, overpriced. it’s BH: salads and sandwiches rule.

This entry is filed under LA Culinary Compass, Menu Changes.