The new location was designed by architects Sarah Carpenter and Chris Horger of the firm Carpenter & Mason in Brooklyn, N.Y., in collaboration with Tender Greens designer Brooke Spreckman.
Liz Clayman
Design elements include banquettes with fluted burnt-red-leather cushions.
Liz Clayman
Peter Balistreri is executive chef of the new location.
Liz Clayman
The Lobster Salad, priced at $16, features Maine lobster tail, baby gem lettuce, watercress, celery-apple slaw, radishes, citrus-herb breadcrumbs and tarragon dressing. Tender Greens procures the seafood from Luke’s Lobster.
Liz Clayman
The Green Market Chicken Salad, priced at $13.59, is made with local baby lettuce, Hudson River Farm apples, grapes and the flagship reserve cheese from next-door neighbor Beecher’s Handmade Cheese. It’s finished with toasted walnuts and Champagne vinaigrette.
Liz Clayman
The Fried Chicken Sandwich, priced at $14, features white-meat chicken, cabbage slaw, sweet and spicy pickles, chile aïoli and butter lettuce salad on a toasted bun.
Liz Clayman
Tender Greens’ plates, priced at $12.50 to $14, feature a protein, such as medium-rare steak, a green and a side, including mashed potatoes, seasonal veggies and California sprouted rice.
Liz Clayman
The Serrano Grilled Shrimp Bowl, priced at $14.50, is made with California sprouted rice, roasted butternut squash, poblano chile, crema, cilantro, cabbage, shaved Brussels sprouts and aged cotija cheese.
