The Grove is about to get a little greener. This summer, Neon Greens is slated to open at 4176 Manchester, in the space formerly occupied by Rise Coffee House. The fast-casual restaurant will serve made-to-order salads. According to owner Josh Smith, it will be the first eatery in the metro area to use and grows its entire supply of leafy greens on site, using hydroponic farming.
The Menu
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Smith plans to offer 10 stock salads, two rotating seasonal salads, and another rotating option that’s a collaboration with other local chefs. The menu is still being finalized, but the greens will likely include Salanova Red Sweet Crisp, mizuna, callaloo, and others yet to be determined.
Pão de queijo, a type of Brazilian cheese bread that Smith describes a cross between a popover and mochi, will also be made in house.
The Space
Using technology from Freight Farms, Smith plans to grow produce vertically along walls year-round in a weather-controlled, insulated area next door. This agricultural approach will allow for 6 acres of grow space in the 1,200-square-foot building. Beyond the lettuce, other ingredients will be acquired through local purveyors, says Smith.
Additional outdoor seating will be installed next to the glass farm facility, allowing guests to see the food being processed and harvested. A conveyor belt system will connect the farm and restaurant, so guests can see the entire process from seed to plate. The operation is slated to be open seven days a week for lunch and dinner.
The Background
A St. Louis native, Smith previously worked in set design for the entertainment industry in New York. During the pandemic, however, he began growing food hydroponically. “There’s not one solution to the food problems we have in this country,” says Smith. “Growing food hydroponically alleviates some of that problem.” Smith eventually returned to his hometown to focus on the concept.
The restaurant’s name is meant to invoke the feeling that Smith has toward his new endeavor. “You think of neon, and you think of something bright and exciting,” he says. “I want to think of these vegetables that way. To me, that’s the future.”
