3 Sweetgreen eateries in the works for salad chain's LI entrance

Sweetgreen's planned entrance onto Long Island will include more than Garden City.

Another two Nassau County restaurants are also in the works for the nation’s largest salad chain, which has more than 150 restaurants in Washington, D.C., and 13 states, including New York, Illinois, California and Colorado.

Los Angeles-based Sweetgreen Inc. declined to comment.

Newsday reported last week that Garden City issued a building permit March 4 for interior alterations for a 2,978-square-foot Sweetgreen restaurant planned for 191 Seventh St. in the village. The reporting was based on job-openings information on Sweetgreen's website and building-related documents submitted to the village.

Sweetgreen also is planning a new eatery in Woodbury, at 7969 Jericho Tpke.

The salad chain submitted to the Town of Oyster Bay an application for interior alterations for the 2,746-square-foot eatery planned for Woodbury, town spokeswoman Marta Kane said.

“The town is awaiting submission forms from their contractor, plumber and electrician to issue [a] full building permit,” she said.

Sweetgreen is hiring for managers for the planned Woodbury eatery, according to its website.

In addition, Sweetgreen has signed a lease to open a restaurant in Manhasset, in the 1500 block of Northern Boulevard, in a retail center where a redevelopment is planned, said Brian Schuster, vice chairman of Ripco Real Estate LLC, the Woodbury-based real estate firm representing the property’s landlord in leasing.

The fast-casual chain plans to open at least 35 new eateries in 2022, and 90% of those will be in the suburbs, Sweetgreen's chief financial officer, Mitch Reback, said in a quarterly earnings call with analysts May 7.

The Sweetgreen planned for Garden City has an estimated opening date of Sept. 27, according to a plan review application the company submitted to the Nassau County Department of Health. 

Founded in 2007, Sweetgreen stresses plant-based, "seasonal, and earth-friendly meals from fresh ingredients and produce that prioritizes organic, regenerative, and local sourcing," the website says.

By Tory N. Parrish

tory.parrish@newsday.comToryParrish1

Tory N. Parrish covers retail and small business for Newsday. She has worked at the Pittsburgh Tribune-Review and Observer-Dispatch in Utica, N.Y.