Sweetgreen’s New Menu Comes from a Michelin-Starred Steakhouse—Here’s What You Need to Order

• What It Is: grass-fed steak with savory-sweet KBBQ glaze, romaine lettuce, white rice, apple kimchi sauce, spicy roasted broccoli, cucumber kimchi and pickled cabbage
• Price: $16

The glaze on the meat conjures fond memories of bulgogi as you chew. The steak was very tender, despite being fully cooked through. The apple kimchi sauce was really interesting—sweet, vibrant, fruity, just a touch sour—but I wished it was a bit spicy, too. The rice provided nice texture and bulk, while the cukes and slaw offered plenty of crunch. They were refreshing and tasty, but I wished they were more acidic. (The cucumbers tasted very fresh, more like a raw kimchi, and the pickled cabbage could’ve been more pickle-y, IMO.) I’d hoped the broccoli would add heat, but I didn’t find it spicy at all. For peak KBBQ flavor, mix everything together before digging in.

• What It Is: romaine lettuce, spring mix, roasted sweet potato, spicy broccoli, cucumber kimchi, bold KBBQ glaze, apple kimchi sauce, pickled cabbage and crispy onions
• Price: $12

Sweet potatoes took over for steak (along with crispy onion bits) to create a vegetarian option for Sweetgreen fans. Personally, I thought the spuds paired gorgeously with the umami-rich, salty, savory side of glaze. The pickled cabbage replaced much of the tartness missing from the cucumbers, but this was still equal parts satiating, refreshing and just right for eating al fresco. I’d recommend stirring in half the glaze, then seeing if you want more; the kimchi sauce will be stirred in as well, so you might not want to overdo it at first.

• What It Is: grass-fed steak with savory-sweet KBBQ glaze, cucumber kimchi, white rice, apple kimchi sauce and pickled cabbage
• Price: $16

This had everything the bowl did, minus the greens. It felt less instinctual to mix everything together, but I wanted that apple kimchi sauce on every forkful. While I still wouldn’t mind more spice, the ingredients were very balanced and complementary. The steak was savory and tender, but the marinade’s sweetness was most dominant. The rest was mildly acidic, vegetal and crunchy, besides the impeccably fluffy-not-sticky rice.