How Green is Your Salad?

In the summer of 2006, Leslie Silverglide was riding her bike around San Francisco’s Financial District when she spotted the perfect location for the second outpost of her restaurant, Mixt Greens. She immediately called her business partners—her then fiancé, David, a businessman, and her brother, Andrew, a chef—and told them to grab the brokers and come down right away.The men were in for a letdown. A month earlier, they had ruled out the same spot because it sat on a dingy side street that played host to some of the neighborhood’s sketchier characters. But Leslie was adamant: She could envision its potential, and convinced them to take it.Today, the alleyway is filled with small outdoor tables, and the restaurant looks like it would fit right in on a quaint corner in Paris. And, as David is proud to note, it brings in more revenue than any of Mixt Greens’ seven other locations in San Francisco, Los Angeles, and Washington, D.C.Read more at...Johns Hopkins Magazine, September 2010.