August 19, 2016
“People from all across the DMV are trekking to Beefsteak Vegetables in Georgetown for a tomato burger. Why? Because these are the tomatoes you’ve been looking for your whole life. Say goodbye to sad, pale, refrigerated tomatoes and hello to perfectly-seasoned red and juicy slices.”
August 16, 2016
“Beefsteak is a must-hit for the city’s vegetarians.”
August 16, 2016
“Chef José Andrés creates a haven for leafy-green lovers everywhere with his Washington, DC-based Beefsteak, a vegetable-forward storefront. As the “Vegetables, Unleashed!” tagline suggests, this place showcases flavorful and filling veggies.”
June 28, 2016
“Andrés launched the vegetarian-focused fast-casual concept in Foggy Bottom in 2015 and on Wednesday the Spanish chef opens the fifth outpost of the chainlet at the dining terrace at Westfield Montgomery mall in Bethesda.”
June 8, 2016
“But Beefsteak has two things going for it that make it different. First, it has José Andrés (the U Penn location is his first for the concept outside of his home base of Washington D.C.). Second, it is awesome.”
June 6, 2016
“Yet at José Andrés’s upstart chain—named for the tomato, not the meat—the veggie-packed quinoa bowls, rice bowls, and salads (the Eden is a favorite) are nutritious but also satisfying and delicious. (Can he please bottle that cilantro sauce?) Desk lunches are sad no more.”
The BEETsteak was named Best Veggie Burger in Washington City Paper’s Best of DC 2016. “Trust José Andrés to drastically rethink what a meat-free burger should be at his veg-obsessed fast-casual concept Beefsteak.”
“We asked chef José Andrés, mastermind behind Washington D.C.’s veggie-centric, fast-casual hotspot Beefsteak (think the tomato variety, not meat), for his advice on putting together a delicious bowl-focused dinner party”.
Gwyneth Paltrow’s website, goop, highlighted Beefsteak in a roundup of the best quick lunch spots in various cities.
Chef Jose Andres’ Beefsteak in Washington, D.C. lines it’s ceilings with milk crates and makes the list for 50 great restaurant ideas.
November 16th, 2015
Beefsteak takes the win for Fast Casual Restaurant of the year. José Andrés entering the fast-casual world: a very big deal. José Andrés doing so with a vegetable-centric concept: an even bigger deal.
September 18, 2015
World-renowned chef Jose Andres makes his debut in Philadelphia by bringing his vegetarian, fast-food concept, Beefsteak to the University of Pennsylvania campus in early 2016.
September 16, 2015
Superstar chef Jose Andres (Minibar, Bazaar, Zaytinya, et al.) is finally coming to Philly, with the announcement that Beefsteak will open on the Penn campus early next year.
September 16, 2015
José Andrés – the Spanish-born chef behind such trendsetting spots as minibar, Zaytinya, and Jaleo (and the guy credited with spreading the small-plates concept to American menus) – has inked a deal to locate a branch of his vegetable-focused concept Beefsteak at the University of Pennsylvania campus.
September 15, 2015
Beefsteak, created by Chef Jose Andres, is a new restaurant concept featuring fast, healthy and casual cuisine, which will open in Houston Market for early 2016.
September 2, 2015
With more than seven million combinations to create the perfect Beefsteak bowl, we want you to show us how YOU Beefsteak! Build your own custom creation and tweet or Instagram a photo of it using #howibeefsteak and tagging our handles, @beefsteakveggies on Instagram or @beefsteak on Twitter, for chances to win!
From now until October 15th, one winner each week will receive a $25 gift card, and for the grand prize, one lucky fan will win a Beefsteak party for up to five friends. Now that’s VEGGIE POWER to the people!
Need inspiration? We’ve invited some of our favorite DC Instagrammers to kick things off! Follow @Tallulahalexandra, @properkidprobs, @thisisjamesj, @raisaaziz, and @pandaheadmorgan to check out their featured #howibeefsteak bowls.
September 8, 2015
José Andrés’ first foray into fast-casual is this vegetable-centric restaurant.
August 19, 2015
In a 2010 appearance on “60 Minutes,” the genius behind Minibar told Anderson Cooper, “I believe the future is vegetables and fruit.” That future is now, at Beefsteak, Andrés’s entree into the world of fast food sans (much) meat.
August 11, 2015
“Fast casual is revolutionizing the restaurant industry.” That’s what Jim Biafore, Director of Operations for Jose Andres’ fast-casual concept Beefsteak, told us when we asked about the growing popularity of this segment of the restaurant industry.
August 7, 2015
José Andrés’ latest venture, the fast-casual, GW student-infested Beefsteak is a salad bar that’s not a salad bar. Beefsteak’s primary hook is the modular bowls compiled from a wide selection of vegetable components (think Chipotle or Cava, but vegetable-ier), but there is also a selection of composed dishes — one of these being the eponymous Beefsteak Burger.
August 6, 2015
José Andrés shares a tomato-and-mayo sandwich for the ages.
August 6, 2015
The tomato sandwich gets an upgrade from chef José Andrés: He blanches the tomato and removes its skin to make for a more velvety texture and smoother bite. It’s the ideal summer sandwich: light, fresh and a little messy.
July 31, 2015
Eden quinoa bowl at Beefsteak Vegetables. At chef José Andres’s new healthy grab-and-go spot, $8 gets you this bonanza of produce topped with yogurt sauce and lemon-honey dressing.
July 24, 2015
The Beefsteak Burger has earned rave reviews for the tastiness of the beefsteak tomato (the restaurant’s namesake), a flavorful vegan mayo, perfectly pickled onions, and a non-traditional olive oil brioche bun.
July 23, 2015
Now THIS is a veggie burger.
July 20, 2015
Tablesetting trends reflect the fact that more chefs are exploring high-quality food in casual dining formats, such as José Andrés with his newly opened vegetable-centric fast casual spot, Beefsteak, in Washington, DC.
July 17, 2015
“Vegetables are fun and sexy,” says celebrity chef José Andrés. “Why not make them the star of the plate?” That’s exactly what he’s done at his new Foggy Bottom eatery, Beefsteak.
July 17, 2015
Andrés’s Beefsteak is a vegetable-centric restaurant, currently testing in the Washington market, that harnesses the “incredible, unsung power of vegetables” with dishes like a kimchi salad and gazpacho bowls.
Chef José Andres’ recipe for his vegetable quinoa bowl with garlic yogurt
Beefsteak—a play on the tomato of the same name and inspired by chef José Andrés’ fast-casual vegetarian concept—is the latest in a line of collaborations between the celebrity chef and Juli Capella, co-founder of Barcelona-based Capella Garcia Arquitectura.
June 24, 2015
You can now enjoy meticulously sourced vegetable bowls, salads and sandwiches on the cheap seven days a week.
June 12, 2015
José Andrés has taken his “vegetables are sexy” motto to a whole new level with his new fast-casual eatery Beefsteak
June 4, 2015
José Andrés makes a splash into the fast-casual scene with new restaurant, Beefsteak.
March 25, 2015
His first veggie-forward concept has been open less than a week, but José Andrés is already planning another Beefsteak.
March 25, 2015
It’s all about the vegetables at the chef’s fast-casual eatery in Foggy Bottom.
March 23, 2015
The restaurant is definitely taking a playful approach to vegetables, with the menu sporting whimsical drawings: A cartoon potato peeling itself, for example, or an apple lifting cherries as a barbell.
March 6, 2015
It’s not a salad bar. It’s not a juice shop or a health food store. It’s a restaurant that serves good-for-you food centered on fresh produce, accented with optional meats.
February 6, 2015
With top chefs extending their brands to fast-casual restaurant chains modeled on Chipotle and Shake Shack, food on the go is really going places.
January 5, 2015
Located in the new Engineering Hall on the corner of 22nd and I streets, the famous Spanish chef will serve vegetable-focused, customizable entrees in bowls that will also feature “hearty grains, freshly made sauces, crunchy toppings and, if desired, a choice of protein.
October 14, 2014
José Andrés has been leaking little details about his forthcoming fast-casual restaurant for months — years, even, if you count his telling Anderson Cooper in 2010 that vegetables were “sexier than a piece of chicken” as a genius bit of foreshadowing.