Ask restaurant operators in Southern California which emerging brands they’re watching, and they are likely to mention Tender Greens. Tender Greens, a fast-casual — or “fine-fast” — concept offering chef-driven, farm-to-table fare at reasonable prices, was founded in 2006 by chefs Erik Oberholtzer and Matt Lyman, plus David Dressler, a former hotel and restaurant food-and-beverage director. The 13-unit, Los Angeles-based chain is ramping up growth, with ...

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