1705 21st Avenue South
Nashville, Tennessee 37212
Set to open in the historic and bustling neighborhood of Hillsboro Village in Nashville, TN in the spring of 2020, Greenery Co. will be a destination for fresh, healthy, and seasonal fare. Sisters and co-owners Caroline Gaston and Whitney Abblitt have developed a concept for a fast-casual eatery that will offer a thoughtful and balanced selection of fresh and locally sourced salads, bowls, snacks, and sweet treats, as well as a variety of nonalcoholic drinks, all offered at approachable prices.
The concept will open at 1705 21st Avenue S, in the former home of beloved neighborhood spot, Provence Breads & Café.
“Whitney and I both spent many hours in Provence when we were students at Vanderbilt, whether we were studying, spending time with friends, or grabbing a bite between classes,” says Gaston. “We were heartbroken when the owners decided to close the doors, and consider ourselves incredibly lucky to be in a position to fill that space with something that can offer the neighborhood fresh and healthy food and a warm, inviting experience—all while paying homage to the very café we loved so much as students.”
Greenery Co.’s design elements will draw inspiration from residential interiors in an effort to create a warm and welcoming experience for guests. A neutral color palette and beautiful fabrics coupled with gold and brass accents will outfit the light-filled space to exude a home-like atmosphere.
ON THE MENU
After spending time in larger cities, the sisters each noticed a gap in Nashville’s culinary landscape: healthy meals that were quick, unfussy, and, most importantly, delicious. While in New York City, Gaston realized how beneficial it was to have plenty of choices of places to eat on a time crunch. She recognized that offering diners nutritious and tasty options was something she was passionate about pursuing and wanted to bring these accessible concepts back to Nashville.
Gaston and Abblitt have tapped Austin-based chef, Barclay Stratton, to consult on the menu and culinary aspects of the restaurant. Stratton spent time in Nashville as the Chef de Cuisine of Merchants in downtown Nashville before working as Chef de Cuisine at Ovenbird in Birmingham, Alabama, and then moving to Austin to work in roles as Culinary Director and Consultant at various establishments.
MORE THAN JUST A JOB
New to the culinary industry, Gaston and Abblitt have worked in different fields ranging from the fashion world to finance. After various careers across the country, the sisters saw a need for strong leaders and employers in the workforce and have made it a priority to develop a workplace that will create opportunities for its employees and foster a healthy work environment. The sisters will focus on creating a culture that supports employees personal and professional development, as well as educational and career aspirations.
“The food and beverage industries aren’t historically known for being a healthy or supportive work environment, and we see that many employers across the country are taking steps to change that,” explains Gaston. “Sometimes employee happiness and well-being can be an afterthought, and we want it to be at the forefront of our business. Whitney and I have both faced adversity in the workplace and see this as an amazing opportunity to create a positive atmosphere for our teammates from day one.”
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