Several factors often come into play when deciding where to eat: What are we in the mood for? Do we need a reservation? Are we eating light or looking for a feast? One thing everyone can agree on is, “Let’s eat something good.”

That’s where Flower Child comes in. The Phoenix, Arizona-based concept touts “Healthy Food for a Happy World.” For your group of friends and family, that means delicious, nutritious food that will make everyone happy is only a visit away.

Fox Restaurant Concepts is bringing its fast casual eatery to The Bowl at Ballantyne development this spring alongside another member of the restaurant group — North Italia.

The first Flower Child opened in 2014 in Phoenix, as founder Sam Fox, who opened a full-service health-focused restaurant called True Foods Kitchen, was looking to scale the idea down to a more approachable, grab-and-go spot.

Flower Child now has 32 locations, spanning Arizona to Oklahoma to North Carolina, with at least six more in the pipeline for 2024. Kenny Barsalou, regional manager of restaurant operations who oversees eight Flower Childs (Ballantyne will be his ninth), explains how the brand takes healthy eating and “farm-fresh” seriously.

“We don’t have any freezers, fryers or microwaves in any of our buildings,” says Barsalou. “All the food is brought in fresh from reputable vendors. Things like produce and fresh fish are brought in on a daily basis, and we just take a lot of pride in what we do. We don’t really want to cut corners when it comes to food.”

In addition, all sauces, dressings and marinades are made in-house. While the menu remains the same across all Flower Child locations, the local teams take pride in sourcing local kombucha and beer to show extra love to the cities they call home.

Feel-Good Food for All

The Flower Child menu may not have french fries, yet they do offer items to satisfy indulgent cravings.

“You can make our menu as healthy as you want it to be, or you can go for it,” says Barsalou. “If you want to do a steak plate with mashed potatoes and mac and cheese, you can go that route. We’ve got options for everybody’s lifestyle.”

The Flower Child team takes extra care to provide vegetarian, vegan and gluten-free options on the main menu and adjust those items further should a guest have a special request. 

“If we can remove an ingredient or tweak a recipe to accommodate an allergy or restriction, we’re going to do our best to say yes,” says Barsalou. Luckily, the menu naturally lends itself to please all patrons — from pescatarians and meat-eaters to plant-based fans and everything in between. 

The variety and flexibility in Flower Child’s menu make the restaurant a great option for the whole family. In the “Healthy Kids” section, diners can craft the perfect plate for young ones, choosing steak, chicken or tofu, then selecting two sides, like gluten-free mac and cheese or broccoli with parmesan. 

When you’re feeding a crew at home and don’t feel like cooking (or cleaning up the mess that comes with it), that’s a great time to explore the takeout-only family meals. They allow customers to piece together large-format proteins, salads and sides to serve a satisfying meal to all. 

Picky eaters can always find something to enjoy too. Flower Child’s entrées offer a protein of choice and two sides, much like the kids’ meals but with more options. Many often go with three vegetarian sides, skipping the mains and enjoying a perfect trio of side dishes instead.

In addition to its customization opportunities, Flower Child takes the guesswork out of what to eat through their curated salads, bowls and wraps. First-timers are encouraged to try the most popular item on the menu, the Mother Earth Bowl. 

“It has a little something for everybody,” says Barsalou. “That dish starts with our ancient grains mix. We build around that with roasted sweet potatoes, red miso dressing, arugula, mushroom and onion mix, fresh avocado, hemp seeds, pumpkin seed pesto … It’s the one dish that outsells everything else in our brand.” 

Barsalou’s personal favorite is the turkey and avocado cobb (he’s a blue cheese fan) and the smashed gold potatoes with roasted garlic and thyme. 

Beaming About the Ballantyne Campus 

If you’ve visited the Flower Child on Camden Road, you’re probably already a fan. Rest assured, the Flower Child team is a fan of yours, too. 

“The desire to get a second Charlotte location has been there for the last couple of years,” says Barsalou. “It’s just been a matter of finding the right spot, and it’s cool that Ballantyne is that right spot.” 

DJ Duporte, director of marketing for the North Italia brand, agrees with the sentiment. 

“North Italia has been in Charlotte for the past several years, and we’ve had such a great time sharing our love of scratch-made dishes, seasonal ingredients and craft cocktails,” says Duporte. “A great piece of real estate always comes first, and when this opportunity came up at The Bowl, we were excited to take part in it.” 

The two restaurants join an exciting lineup of restaurants slated to open in The Bowl at Ballantyne. These two sister concepts may differ in menu offerings, yet they both shine in an important way — creating an experience welcoming for all. 

“One of the many things that sets North Italia apart is not just our great food and beverage options, but the fact that there’s something for everyone at every time of the day,” says Duporte. “Our take on Italian staples is definitely more modern but rooted in all the things that make those items classic.” 

With these two eateries opening on the Ballantyne® campus, the decision on where to eat just got a whole lot easier.

By Allie Papajohn