Beacon Hill’s Pressed, which opened in January 2015, debuts its second location today at 643 Tremont St. in the South End. (As previously reported, the location is right near another vegetarian and vegan-friendly spot, FoMu Premium Alternative Ice Cream and Cafe, which recently opened at 655 Tremont St.)
Pressed co-owners David Clendenin and Ashley Gleeson are South End residents and are excited to bring their "plant-based" restaurant to the neighborhood, serving up a wide range of cold-pressed juices, "superfood shakes," paletas (popsicles), and more. The new menu includes items such as young Thai coconut "ceviche," collard wraps with house-made blackstrap molasses barbecue sauce, root vegetable pad thai, and more. Also keep an eye out for frozen bowls, including the avocado-moringa bowl with hemp hearts and raspberries. Plus, the existing toast line-up is expanding with a pistachio dukkah toast with cashew ricotta and a mushroom lentil pate toast with red apple and watercress.
As with the original location, the Pressed South End team includes executive chef Joya Carlton, an alum of The Butcher’s Daughter, an acclaimed "vegetable slaughter house" with locations in New York City and Los Angeles. New World Design Builders (Toro NYC, ABC Kitchen) again worked with Clendenin and Gleeson to design the new space, which includes a 19-foot live green wall planted by the Niche team.
New to the team, there’s Menton alum Nate Pane, joining Pressed as director of operations — a hire meant to lead up to greater expansion throughout the state.
Pressed’s South End hours are 7 a.m. to 8 p.m. on weekdays and 8 a.m. to 8 p.m. on weekends. The original Beacon Hill location (120 Charles St.) is open from 7 a.m. to 6 p.m. on weekdays and 9 a.m. to 6 p.m. on weekends.