This is a post by N&O restaurant critic Greg Cox:
You’d think a restaurant specializing in chopped salads and other healthy fare would be a natural fit for a shopping center that sits just across the street from Duke University Hospital. But Green Tango failed to make a go of it at Pavilion East, and Chopped Greens recently followed in that restaurant’s footsteps.
If anyone can come up with the formula to make the concept work, it ought to be Bayard Collins and Peter Goodwin, who opened Hungry Leaf (2608-132 Erwin Road; 919-321-8001; hungryleaf.com) late last month in the same space. Both are recent graduates of the Kenan-Flagler Business School at UNC, and their fist venture appears to be backed by a solid business plan.
Prices are a buck or two lower than previously, for starters, starting at $6.25 for a basic mix-and-match salad or wrap. The menu is up on the latest health trends, too, with house combinations such as Quinoa Mexicana and Mother Earth (which counts marinated beets and chopped kale among its ingredients). Gluten-free options are marked on the menu.
Looks like the third time may be the charm.
Send restaurant news to Greg at email@example.com. Be sure to tune in to Greg's radio show at 11 a.m. Saturdays on WPTF.