by Raleigh Magazine | Apr 2, 2025 | April 2025, Eat
Sponsored Content
Ripple Fries have arrived, bringing a fresh take on a fast food classic to Sweetgreen’s menu. As the first national brand to offer air-fried fries made without seed oils, Sweetgreen is proving that even the most iconic comfort foods can be reinvented with cleaner ingredients and healthier cooking methods. Light, crispy and perfectly seasoned, Ripple Fries are designed to complement Sweetgreen’s bold, chef-crafted menu while staying true to the brand’s commitment to real, high-quality ingredients.
Best known for its fresh salads, hearty grain bowls and protein plates, Sweetgreen is redefining fast food with meals made from scratch using responsibly sourced ingredients. Since opening its first location in 2007, the brand has grown to over 240 locations across the U.S., including its newest Raleigh restaurant in North Hills. With a focus on quality, sustainability, and innovation, Sweetgreen continues to expand while staying true to its mission of making craveable, nourishing food more accessible. Now available nationwide, including at Sweetgreen North Hills, Ripple Fries can be ordered in-store, through the Sweetgreen app, or via the website.
by Elliott Harrell | Dec 2, 2024 | December 2024/January 2025, Eat
Popular salad shop opening in North Hills
Midtown is getting a little bit sweeter—and greener. LA-based fast-casual salad chain Sweetgreen made its North Carolina debut in Charlotte last month and has now officially opened a second NC sup spot in the former Pieology at The Commons at North Hills.
Tossing out everything bland about salad, the healthful joint has amassed a cult following via its focus on fast fresh fare that’s nutritious and delicious—and won’t break the bank (a win-win-win!). To boot, every Sweetgreen sources a portion of its menu from local farmers to help cut down on its carbon footprint. Locally, the brand is securing sweet potatoes from Randall Watkins of Watkins Farm, which works with local supplier Happy Dirt.
“This investment in local farms is crucial for both farmers and customers, highlighting a commitment to sourcing standards, transparency and local ingredients,” says Watkins.
With ops like the kale Caesar, harvest bowl (feat. sweet potatoes!) and guacamole greens, there are endless ways to get your daily dose of veggies. And if you’re a picky eater—or have a curated palette—you can even build your own salad with 30+ toppings. No excuse not to eat your (sweet) greens now! sweetgreen.com
