Fresh, local food lovers in Mesa are about to go MAD for MAD Greens
, as the latest location of this fast-casual restaurant is coming to Mesa’s Dana Park Village Square. Opening on Wednesday, February 17, 2016,
MAD Greens at Dana Park is the fifth Valley location of this farm-fresh restaurant concept specializing in premium made-to-order salads, fresh juices, paninis, wraps and soups. Even tastier, this grand opening also doubles as a fundraiser for the Boys & Girls Club Grant Woods Branch
, which will have representatives on-site collecting donations.
MAD Greens is committed to the communities it serves, so aside from the Boys & Girls Club, their location at Dana Park will be hosting a spirit night with Mesa’s Houston Elementary School on March 9, 2016
, with 20% of all checks from Houston families and friends from 4:30
– 8:30 pm
donated directly to the Houston Elementary School PTSO (Parent Teacher Student Organization). Furthermore, MAD Greens offers AZ-only dishes such as the seasonal Soleri Salad
and serves as many locally sourced ingredients as possible. This includes partnering with local farmers and purveyors in Arizona such as Abby Lee Farms, Duncan Family Farms, Hickman Farms and Shamrock Dairy. Available at all five Valley MAD Greens
locations, the Soleri Salad honors Paolo Soleri, one of Arizona’s most influential architects, and features baby greens, red grapes, figs, slow-roasted chicken, unsweetened chocolate, cotija cheese, MAD Spice avocado, tossed with house-made Tabasco Prickly Pear Vinaigrette. Custom designed by MAD Greens Co-Founder and Chief Culinary Officer, Dan Long, the Soleri Salad will be offered through March 2016. MAD Greens is also serving up a full selection of five from-scratch kinds of soup, including wintertime favorites such as Caribbean Chicken, Loaded Potato and Chicken Tortilla.
Founded in 2004 with now 18 locations across Colorado, Arizona and coming soon to Texas, MAD Greens has built a loyal following for its healthful, ‘crave-able’ and customizable menu, highlighted by create-your-own salads topped with premium, farm-fresh and locally sourced ingredients and from-scratch dressings made daily by the eateries’ certified ‘Dressing Mixologists.’