Two years after opening her restaurant in LoHi, Allison Rifkin has found the perfect pairing for a second location.
The co-owner of Green Collective plans to open later this year at 1058 S. Gaylord St. in Wash Park, in a portion of a building used by the Pilates gym Central Strength Studios.
“It’s such an amazing harmonious relationship because obviously fitness, when you’re done working out healthy food is what you’re looking for,” Rifkin said.
Rifkin started Green Collective with her sister Jamie and chef Lauren Egdahl after the sisters were diagnosed with an auto-immune disease and discovered “the healing power of healthy eating.”
They opened Green Collective in March 2021 at 2158 W. 32nd Ave. and were making a profit within two months, according to Rifkin. The menu includes items like smoothies, salads and toasts with vegan and gluten-free options, generally priced from $9 to $13.
Rifkin said she’s known for over a year she wanted to open a second location.
“We were outgrowing the size of our space, we wanted to be able to do higher volumes and increase our capacity,” she said.
But Rifkin said she struggled to find the right place until Suzanne Fanch, the owner of Central Strength Studios, called offering to rent her a portion of the space the Pilates studio had been using.
“This one felt meant to be, and serendipitous,” Rifkin said. “Gaylord specifically has kind of always been a goal of mine to be on. I think it’s the most charming historic street.”
Green Collective is taking 1,300 square feet, twice the size of the LoHi location. The studio’s reception area is being converted into a kitchen and some walls have to be moved to separate the two businesses, Rifkin said, but she expects the restaurant to be open this summer.
Rifkin said the Wash Park location will have a larger kitchen and prep space than LoHi, as well as more seating.
“People can expect all of their favorites from location one, but … we’ll be adding some additional exciting menu options and some warm options, such as breakfast tacos and gluten free, vegan pancakes,” she said.
Rifkin said she expects to hire at least 20 employees, which would make 37 total workers across both locations.
“My personal mission is to make healthy eating more accessible to as many as I can, so being able to open a second location is all part of the goal and mission,” Rifkin said. “If this goes well, we’ll be eyeing a third.”