The transformation of Farmtruck Pizza & Greens into Farmside Kitchen is complete.
After closing last Sept. 15, the health-conscious, fast-casual restaurant reopened under its new branding at 11 a.m. today (Thursday) at 14385 Newbrook Drive, Suite 500, in Chantilly’s The Field at Commonwealth shopping center.
To celebrate its grand opening, Farmside Kitchen will offer free bowls to all customers during its first two hours of business. The restaurant will also match any donations that patrons make to Arcadia Farm, a nonprofit organization based on Woodlawn Estate near Fort Belvoir that promotes food access, health, education and sustainability.
“We’re so excited to welcome the Chantilly community to Farmside Kitchen,” CEO Meg Schiffman said in a press release. “We created Farmside to make eating well simple and satisfying — serving up delicious, wholesome food that truly leaves you feeling good. It’s a place where local ingredients, sustainable practices, and a warm, inviting environment come together.”
This isn’t the first reimagining that the restaurant has undergone.
Founder and original CEO Josh Grim launched the business in 2015 as Gusto Italian Grill, opening his first location in Bethesda. Renamed Gusto Farm to Street in 2017 to reflect its use of natural ingredients sourced from local farms, including Grim’s family farm in Pennsylvania, the company eventually expanded to seven locations, including the Chantilly restaurant, which opened in 2018.
After the COVID-19 pandemic hit in 2020, five Gusto locations closed permanently, while the Chantilly location was rebranded in January 2022 as Farmtruck Pizza & Greens, a change intended to clarify the concept, Schiffman told Northern Virginia Magazine at the time. The other remaining Gusto, located in Durham, North Carolina, morphed into the first Farmside Kitchen in 2021.
The Farmtruck team announced in September that they would temporarily close and reopen in early 2025 as Farmside Kitchen.
While it no longer offers pizza, Farmside Kitchen serves “revamped” versions of Farmtruck’s salad and grain bowls, and it retained the emphasis on organic, locally sourced ingredients. Patrons can either customize their bowl or chose from set options, such as a root veggie bowl and the southwest-influenced Rancher.
“At Farmside Kitchen, our philosophy is to be good to the planet, good to the community and good to your taste buds,” Schiffman said. “We can’t wait to serve what we’ve been cooking up to the Chantilly community.”
Farmside Kitchen will be open daily from 11 a.m. to 10 p.m.
More on what to expect from the press release:
Farm-Fresh, Americana-Style Ingredients:
“Not all lettuce is created equal, which is why we work to source the freshest, most nutrient dense produce from farms where we can get behind their farming practices, ensuring what our guests eat is of the highest quality,” said Ben Protheroe, VP of Operations and Culinary Development.
Many ingredients featured at the Chantilly location will be sourced from farms less than two hours away, including hydroponically grown lettuces from Greenswell Farms and vegetables from Parker Farms, both in Virginia. “Local sourcing means shorter distances for food to travel, which leads to fresher, more nutrient-dense ingredients, fewer carbon emissions during transit and less packaging,” said Schiffman. “That adds up to a happier, healthier planet – and a happier, healthier Farmbowl.”
Farmside will also partner with SIMPLi, the leading regenerative organic pantry staples brand, to bring their regeneratively grown white quinoa to the menu, and Lyon Bakery in Hyattsville, MD, a local bakery renowned for their signature sourdough bread.
A Warm, Modern Experience
Farmside Kitchen blends rustic and modern design aesthetics, creating a comfortable, welcoming space where guests can enjoy flavorful, satisfying meals. The restaurant’s commitment to sustainability extends to its operations, with eco-friendly practices like compostable bowls and forks and a commitment to local sourcing.
