At Mixt, we love finding easy ways that help us live a healthier lifestyle. Below are 5 apps that are motivating and useful: How Good Want to know if your food is sustainable, wholesome, and honest? HowGood helps you find foods you can feel good about with simple ratings backed by extensive research. Search or scan […]
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Summer is the perfect season to ignite an appreciation for fresh fruit and vegetables. All summer long, the chefs at MIXT are sharing their passion for healthy cuisine with future chefs. MIXT is hosting campers from Sprouts Cooking Club at the restaurant’s newest location in San Francisco. Sprouts Cooking Club is a nonprofit based out […]
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The Maui salad embodies summer in a bowl and it happens to be an all-time fan favorite. Here is Mixt’s secret recipe revealed from our ohana to yours. Aloha! Maui // Serves 4 Dressing: 1/2 cup mango puree 1/4 cup rice wine vinegar 2 tablespoons fresh orange juice 1 teaspoon fresh lime juice 1/2 teaspoon chili garlic […]
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Mixt is psyched to open its latest location in the Cow Hollow neighborhood of San Francisco later this summer. It’s a direct answer to fans who crave Mixt on weekends and at dinnertime. Mixt Cow Hollow will offer our most buzzed-about menu additions: Market Plates and kombucha on tap. Mixt Market Plates feature grilled and […]
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Mixt opened its ninth location last month in the heart of San Francisco’s museum and shopping district on Yerba Buena Lane. This latest incarnation of Mixt features an expanded menu, Bay Area beers, wine and kombucha on tap and plenty of places to kick back and enjoy a healthy dose of farm fresh goodness. Our most buzzworthy menu item: […]
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Get ready for explosions of good taste when you make this salad at home, because little gems are picked at the most flavorful point in their growth. Plus the hoity-toity specialty ingredients should please every blue blood at your table. Gems // Little Gems and Apricots with Blue Cheese (serves 4) Dressing: 1/2 cup golden balsamic vinegar […]
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We’re excited to open our newest Mixt this April at 51 Yerba Buena Lane in San Francisco. Even more thrilling is the introduction of Mixt Market Plates, exclusively at this location. Market Plates are more of what you love about Mixt: fresh, seasonal, chef creations for people on the go. Think herb roasted and grilled meats, […]
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Did you know that Mixt unpacks hundreds of pounds of fresh, organic produce from local farms every single day? It’s why our salads, grain bowls and sandwiches are the freshest in town. We challenge you to ask our competitors if they get greens delivered every day. Stop by any of our locations in the morning to […]
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Mixt is proud to announce a partnership with Sprouts Cooking Club. Sprouts is harnessing the power of food for a better future, by empowering youth to make better food choices. Their mission is to teach kids from all socioeconomic, physical and mental health backgrounds the importance of sustainably sourced, nutritional food through hands-on cooking with […]
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The star of our spring menu is the English Pea. Sweet and tender, quick to cook, and only here for a short time, fresh peas are the ultimate springtime treat. If you pick some up at the farmer’s market, keep in mind that one pound of pea pods equals about one cup of shelled peas. […]
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At Mixt HQ, we’re excited to bring the freshness of the sea to a winter salad. With its combination of salty, rich, and acidic notes, this salad is a great way to celebrate the season. Passion // Crab and Citrus Salad (serves 4) Dressing: 1/4 cup fresh orange juice 1/4 cup extra virgin olive oil 2 […]
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We were bowled over by your DYO inspiration on Instagram this past season. Whether you’re rockin’ the Casbah or doing a little om shanti with our new Bodhi salad, tag us with #bowlgoals for a chance to be featured in our Instagram feed and our Spring Newsletter! Photo courtesy of Sarah Deragon, @sarahderagon.
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We like to think of the DYO salad as a form of self-expression. You are Picasso and our bowls are the canvas. Envision — you’ve had a long morning at the office; the coffee machine is out; the intern won’t stop badgering you with questions; for whatever reason your computer is loading especially slow. Allow […]
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Like many Californians, we love a good farmers market. The closest market to the San Francisco HQ office is just outside the Ferry Building. It’s organized by a group called CUESA (Center for Urban Education about Sustainable Agriculture). They were founded in 1994 to educate urban consumers about sustainable agriculture and to create dialogue between […]
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We’d like you to meet the future chefs of America and hopefully Good Food Guys. Mixt hosted a group of young, inquisitive and incredibly passionate aspiring foodies from the Tenderloin’s local YMCA and Boys & Girls Club. For those of you unfamiliar with the Boys & Girls Club of San Francisco, this nonprofit organization works to […]
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As the seasons change from spring to summer, the sweet white corn begins to develop in Brentwood, California. In my opinion, it’s the best corn on the planet. With The Fresco, I’ve taken one of my favorite Mexican street foods and put my twist on it by taking it off the cob. The queso fresco […]
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April 2016 marked Mixt’s ten-year anniversary. That’s ten years of chopping, dicing and tossing salads and a whole lot more, here are just a few stats to see what we’ve been up to all this time: 21: Number of times our most loyal customers eat Mixt per month 102: Local ingredients sourced 99%: of waste […]
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At Mixt we’re always growing our team and spreading our roots, as we open new locations across the Bay Area and beyond. What’s newest? 240 Kearny Street, located in the heart of San Francisco’s financial district marks Mixt’s ninth location. This small but mighty space is located on one of the city’s busiest streets for […]
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We had a chance to sit down with Doug Classen from Nuenes Company, purveyor of Foxy Vegetables, to talk about their farm, food trends and what makes their organic spring asparagus so delicious. Doug shared with us a few words on why running a family business is so valuable and why sustainable farming practices are […]
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Here is one of Chef’s Andrew Swallow’s springtime favorites from his cookbook Mixt Salads. He tells us: When I think of asparagus, I think of Penwater, a small town on the northern peninsula of Michigan where I grew up eating asparagus in the springtime. Here I’d like to share one of my childhood memories but […]
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