The Oldways Whole Grains Council has declared 2016 to be the year of Whole Grains Away From Home. Over and over we see that folks are eating more whole grains at home, and finding more whole grain products on supermarket shelves. But at the corner restaurant? That may be more of a challenge.

One way we’re going to change that is by giving periodic shout-outs to The Good Guys – restaurants that ARE serving whole grains – to help them thrive. Hey everyone: check out what’s new in whole grains, and support positive change next time you eat out. We’re adding new chains to our restaurant list every week.

One of our favorite new concepts is Eatsa, in California (just two locations, in San Francisco and LA, so far). They serve nothing but quinoa bowls, and they do it in automat fashion: you order at a kiosk, then two minutes later grab your bowl from a little automat window.

Okay, sure, hippie-dippy San Francisco does quinoa, but what about more mainstream chains? We’re also happy to learn that Bob Evans, with 500 restaurants  in 18 Midwest, mid-Atlantic and Southeastern states, is now serving whole grains.  The Cranberry Pecan Power Oatmeal Bowl is nice (but still pretty sedate) but we give extra credit for the Harvest Chicken Power Bowl, with quinoa and white beans.

Back to California, where Sharky’s Woodfired Mexican Grill is serving two kinds of quinoa salads at their 23 locations, and going whole grain in a big way: whole wheat tortillas and poblano brown rice are standard on their burritos.

Even smoothie joints are  hopping on the quinoa bandwagon. Tropical Smoothie, with 450+ locations in 38 states, just put a Mediterranean Bowl on its menu at participating restaurants. This dish layers quinoa, farro and brown rice on a base of spinach, then adds chicken, tabbouleh and roasted veggies. Plus, they put whole grain oats in some of their smoothies. We’ll drink to that.

Since our organization (Oldways) created the Mediterranean Diet Pyramid, we’re always very jazzed to see good Mediterranean whole grains, including those at a new little chain called Nanoosh. It’s got 4 locations in New York City, one in Berlin (yes, Germany) – and is coming to our hometown of Boston soon. They’re offering a Quinoa Nanoosh Salad, a Quinoa and Egg breakfast cup, Powerfood Plates that use quinoa, farro, greens, or hummus as their base – and an option of whole wheat on all their wraps.

One of our go-to whole grain favorites here in the Boston area is Sweetgreen, now in 39 locations in 5 eastern states and California. How about a Warm Lentil bowl, with quinoa and farro… a Wild Child with veggies and sesame ginger dressing on wild rice… or create your own bowl with any mix of vegetables, legumes, and whole grains.

Where are you seeing whole grains being served in new and interesting ways? Tell us about your finds, and we’ll add them to our restaurants list, and feature them next time we do one of our periodic restaurant roundup blogs. Email Cynthia@oldwayspt.org – or give a shout-out through social media using the hashtag #SpotWholeGrains. Let’s all work together to send a message to restaurants that we love having more whole grain options.  (Cynthia)