Erik Oberholtzer shares his picks from mission-driven brands
While working as executive chef at Shutters on the Beach in Santa Monica, Erik Oberholtzer was accustomed to serving and eating quality food. However, he was frustrated to find that he couldn’t afford that same standard during his days off, so he opened a restaurant in 2006 devoted to fresh, seasonal cooking at a lower price point. Twelve years later, that restaurant has grown into the Tender Greens brand, with 28 locations throughout California, New York City, and Boston.
"This is my first summer on the East Coast since moving to California 25 years ago,” says Oberholtzer, who’s looking forward to specials on the menu at Tender Greens that includes a shaved heirloom summer squash and ricotta salad, gazpacho soup, and pork with grilled stone fruit and wild arugula.
Below, Oberholtzer shares his necessities for the warmer months.