
Organic to Go first launched in January 2005 in Seattle, and now the U.S.D.A. certified organic cafe chain and catering company has hit the East Coast, with locations in McPherson Square and Metro Center (and plans for three future D.C. shops). The eatery and food service is the brain child of Jason Brown, who sought to create a Whole Foods-style, clean food alternative to the typical luncheon chain.
The catering division's seasonal menus run the gamut from wood-fired pizzas to build-your-own-taco bars ($14.95 per person), and the company can accomodate groups of 10 to 1,000 people. For neat little packages, the executive box lunches ($17.50 each) offer sandwiches such as the Santa Fe Salmon or Greektown with side dishes, apple slices, a cupcake, an Honest Tea, and a chocolate bar (for that 4 p.m. slump). The company sources local goods whenever possible and can customize the menu for any event.