A new health-focused concept Upbeet will be coming soon to The Gulch, located at 333 11th Avenue South. The restaurant, which opened its first location a few years ago in Atlanta, is owned by hospitality group Young + Hungry and its founder Erik Maier.
Though a grand-opening date has not yet been announced, the restaurant is expected to open within the next few months, with updates to be posted on the Upbeet Instagram page.
What Now Nashville spoke with Maier about the anticipation surrounding the expansion to Music City.
“Before I was a restauranteur, I was in the music industry and started coming to Nashville for work. I played piano and drums growing up, so music is in my DNA and the city really speaks to my creative side. I feel at home in Nashville, and we’ve been receiving requests to come here since launching in Atlanta, so we’ve had our eye on opening in Music City for a while,” Maier said.
“When the opportunity became available to open in The Gulch, we called right away. It’s a great neighborhood, and very similar to where we are in Atlanta – lots of good restaurants, shopping, public art, and even some of the same neighbors (Lululemon and Pure Barre). We can’t wait to serve The Gulch and surrounding neighborhoods, and of course, the greater Nashville community,” Maier told What Now Nashville in an email.
Founded in 2017, Upbeet aims to offer the community “with a mission of serving clean, healthful food for those who don’t want to sacrifice nutrition for convenience,” states the Upbeet website.
The style of restaurant will be fast-casual for convenience, but will also include seating inside as well.
“We serve customizable grain bowls, poke bowls and salads that are filled with organic veggies, antibiotic and hormone-free meats, sustainable seafood, and non-GMO vegan proteins, and topped with our housemade dressings made with clean, hexane-free oils. Our organic smoothies, smoothie bowls, housemade lemonades, and made-to-order juices are also GMO-free,” according to the website.
Upbeet’s healthy mindset even expands beyond the food served. The ethical goals implemented include being as sustainable as possible through recycling, LED lighting, water-efficient toilets, and the use of 100% compostable cups and to-go packaging.
