Most frequently lauded for its sliders, small plates, and brunch offerings (RIP, bottomless mimosas, you’ll be missed), The Shed at Glenwood has much more to offer than that. The popular Glenwood Park eatery focuses on sustainability — using organic, local produce for their farm-to-table concept. Owners Cindy Shera and Todd Martin opened the restaurant with Executive Chef Todd Richards in 2008 to offer a homey atmosphere where people could enjoy either a casual or fine dining experience without the intimidation factor. “People shouldn’t have to be intimidated by a restaurant or by food or by wine,” says Shera. To that end, The Shed offers bi-monthly wine classes (next one November 22) without the pretentiousness and a wide range of menu offerings that range from duck confit to shrimp and grits. WellATL asked Executive Chef Todd Richards to reveal the healthiest, tastiest options on his menu.
Chef Todd Richards has done battle on Iron Chef America, worked at The Ritz-Carlton in Buckhead, and been named one of “Four New Chefs to Watch” in 2011 by Esquire. His newest project is The Pig and the Pearl, a smokehouse and raw bar at Atlantic Station he opened with Shed owners Shera and Martin. When it comes to The Shed at Glenwood’s food, Chef Richards told WellATL, “We always keep our customers health as a priority when selecting ingredients. We buy products that are as local as possible, including our non-GMO fryer oil and many of the fruits and vegetables we have on the menu. We use very high quality meats and fish that are both great tasting and have important protein benefits. The two dishes I’m recommending are not only a great source of flavor and comfort, they’re also packed with essential nutrients.”
Roasted beet salad with orange segments and goat cheese
Chef Richards: “Our beet salad is a very simple salad, packed with nutrients and vitamins. Beets are a well known antioxidant and are also rich in Vitamin C. We pair our beets with oranges, a natural acidic pairing for beets, which are also rich in Vitamin C. We finish the dish with about an ounce of soft goat cheese, which contains six grams of protein per serving. The dish tops out at around 250 calories per serving with approximately nine grams of fiber.”
Hot smoked salmon with turnip puree, pickled huckleberries, and carrots
Chef Richards: “We use Atlantic Salmon for this dish. The salmon is rich in Vitamin B12 and has 39 grams of protein. It’s also high in Omega-3 fatty acids and potassium. The vegetables we use in this dish are locally sourced and grown and do not contain pesticides. The turnips, in particular, are rich in Vitamin C and a good source of fiber. The carrots are a great source of vitamins A and K. We pickle the huckleberries in cider vinegar, which is a great source of potassium. The dish, in total, has around 676 calories.”
The Shed at Glenwood is located at 475 Bill Kennedy Way in Glenwood Park.