Today we’d like to introduce you to Robert Reid.
Robert has now been operating the Organic Garden Café of Beverly for almost 18 years. This winter solstice will mark the 18th anniversary. He made the transition to a super healthy and vegetarian diet in 1994 when a loved one was diagnosed with terminal cancer. The restaurant’s concept evolved to include gourmet raw foods, vegan and macrobiotic cuisine along with an extensive wrap & bowl menu and full juice and smoothie bar.
Surviving New England winters was no easy challenge in the early years but the café now thrives year-round. The café has been featured numerous times in all of the major publications in the greater Boston Area along with the likes of Time, Newsweek & the Christian Science Monitor. Chronicle has featured the café twice, most recently on February 3rd, 2017 for a feature entitled ‘Tom Brady Approved Superbowl Snacks’. For this feature, the café pulled all the stops on fun and healthy TB12 Brady inspired foods and served them to celebrated Beverly H.S. Football Coach Andrew Morency and the captains of the Team.
The cafe has a cheery, hip, California bistro-style atmosphere with great local art, that fits its sustainable operation and super health conscious vibe! Yellow & pumpkin walls, gold ceilings, and indigo trim WITH custom murals of farmers sowing and harvesting and a few permanent ‘Faces of Buddha’ paintings provide the foundation for this eclectic, electric, spirit-lifting and vibrant feel! Customers LOVE the vibe and selfie no doubt abound here at the OG Café!!
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Initially, we tried a nearly 100% raw foods concept. that was a tough sell in the cold of New England Winter (yikes!) Not only did we evolve the concept to include more warm/hot foods, but my own feelings about what an optimal new England diet should be changed. I embrace more of a macro/raw hybrid approach believing strongly in seasonal fare. My description of the concept is now officially: The Organic Garden is an organic, sustainably-minded café with a fusion menu that features a hybrid of gourmet raw, cooked vegetarian, and macrobiotic cuisine.
So, as you know, we’re impressed with Organic Garden Restaurant, Inc. – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
The Organic Garden is an organic, sustainably-minded café with a fusion menu that features a hybrid of gourmet raw, cooked vegetarian, and macrobiotic cuisine.
Proud of surviving 17 plus years while sticking to our values of organic (95% or more). We have been recycling from the beginning and began composting about 6 years ago. We produce only about 90 gallons of trash a week.
We were green before businesses really started talking about going green
So, what’s next? Any big plans?
Keep rockin’ it. More great seasonal specials with local produce! More micro cooking classes on gourmet live and vegan cuisine.
Contact Info:
- Address: Organic Garden Cafe, 294 Cabot St. Beverly, MA 01915
- Website: http://organicgardencafe.com
- Phone: 978-922-0004
- Email: rawbertr@gmail.com
- Other: http://www.nshoremag.com/September-2017/beverlys-organic-garden-cafe/
Getting in touch: BostonVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
