Whole Foods Market opens The Roast, fast-casual Brazilian Churrasco restaurant
Chef Kevin Gillespie unveils ‘Flavor of the Andes’ bowl
ATLANTA (June 1, 2017) – Whole Foods Market will open The Roast, a freestanding Brazilian Churrasco-inspired restaurant, today at 11 a.m. in Atlanta. The Roast is adjacent to the Ponce store and will offer customers fast-casual convenience combined with Whole Foods Market’s culinary excellence and quality.
Every ingredient used at The Roast meets Whole Foods Market’s rigorous quality standards and is free of artificial flavors, colors, sweeteners, preservatives and hydrogenated fats.
“At Whole Foods Market, we’re always looking to innovate and try new things,” said Quentin Arndt, prepared foods coordinator for the company’s South Region. “I’m excited to open The Roast’s doors and to show Atlanta the Brazilian-inspired quick and healthy options we offer, including Chef Kevin Gillespie’s ‘Flavor of the Andes’ bowl.”
Serving lunch, dinner and drinks, The Roast complements the expansive range of freshly prepared items available at the Ponce store and represents the company’s ongoing focus on enhancing the shopping experience for customers with new culinary venues and concepts, including partnerships with talented local chefs and culinary innovators. Currently, more than 250 Whole Foods Market stores, including four in Atlanta, feature quick-service restaurants, and the company operates more than 180 taprooms that offer beer, wine, spirits or a combination of all three.
“I believe that good, nutritious food can also be quick and convenient, and I am excited to be collaborating with Whole Foods Market as they open The Roast in Atlanta,” said Chef Kevin Gillespie. “This Brazilian Churrasco-inspired restaurant combines quality ingredients, incredible recipes and a fun environment. I was proud to create the ‘Flavor of the Andes’ Peruvian red chicken bowl exclusively for The Roast.”
About The Roast:
The 48-seat restaurant is open from 11 a.m. to 11 p.m. and provides customers quick and easy service with the use of digital ordering kiosks. Customers can select a protein and build their own fire-roasted bowls, incorporating sautéed greens, grains and signature sauces. Vegetarian and vegan items will be available. Menu items will change seasonally, and customers can expect some exciting menu collaborations, such as Chef Kevin Gillespie’s featured bowl: Flavor of the Andes (Peruvian red chicken served over roasted Peruvian purple potatoes and golden beets with aji Amarillo pepper sauce, roasted peanuts and fresh mint). In the evening, customers can order from the drink menu, which includes beer, wine and cocktails. There is a platform for live music or a DJ, and the space features a billiards table
President , Southwest Region
Omar Gaye is Regional President of Whole Foods Market’s Southwest Region where he oversees stores in Texas, Arkansas, Louisiana and Oklahoma. Before this role, Omar was president of Whole Foods Market’s South Region for five years.