At 11:30 this morning, Matt Lyman, David Dressler and Erik Oberholtzer debuted the second L.A. outpost of Tender Greens, specializing in seasonal salads, sandwiches, soups and “Hot Stuff From the Grill.”

For the dining room, the trio incorporated reclaimed Douglas fir, cork floors and bamboo booths. The outdoor patio is surrounded by railing crafted from old high school bleacher seats. “We feel very strongly in not incurring more waste in this environment,” said Lyman. As a result, packaging is biodegradable and compostable and every ingredient is locally-sourced.

Chef Fermin Arias continues to rely on Scarborough Farms lettuces for the core of the menu, but he’s also added some new dishes. Think wild shrimp ceviche with Spanish chorizo, lima beans, arugula, butter lettuce and lemon vinaigrette. You’ll also find a Southern fried chicken salad with dill dressing. On special, Arias will make lasagna with fresh ricotta, pasta dough and tomato sauce.

Arias is making salami and ricotta in-house. In the summer, he’ll make mozzarella. Arias has also discussed brewing his own beer and is currently finalizing a Tender Greens power bar.

Tender Greens pastry chef Susanna Brandenburg is based in San Diego, but has provided recipes for Arias’ staff to make daily in West Hollywood. Expect options like a chocolate marshmallow cupcake topped with ganache, thumbprint cookies with blood orange jam or fig compote, and seasonal pies like strawberry-rhubarb, pear or pecan.

According to Lyman, in late May or early June, the Tender Greens team will begin construction on a Hollywood location, on the southeast corner of Sunset & Vine.

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1. mattatouille, March 18, 2009:

   restaurants are still opening? are they crazy?…I guess the low end just might survive. I haven’t had tender greens, but the overpriced, make-your-own salad concept seems to be a hit in LA.

2. Erik Oberholtzer, March 18, 2009:

   Try us out and you will understand why we continue to do well in this economy.

3. mattatouille, March 19, 2009:

   Will do some time. I’ve had Greenleaf in Beverly Hills and it was a pretty good meal, until I realized I paid $11 for a salad. It’s always hard for me to fork over that much dough for some greens.

4. Miss Absinthe, March 19, 2009:

   Went by TG last night, NO PARKING and the they want $6 for the parking garage! Back to Culver and their free parking garage…

This entry is filed under LA Culinary Compass.