In the former location of The Pierogie Place on Rowan Boulevard will be Greens and Grains, a plant-based restaurant franchise first founded in 2014.
Greens and Grains is a 100% vegan company, meaning their menu does not consist of any meat, dairy, or eggs. In the restaurant, there will be sandwiches, smoothies, smoothie bowls, wraps, salads, and soups.
“We are the only 100% plant-based restaurant on the East Coast that has this many units and a franchise,” said Psounos.
Greens and Grains does not have an exact opening date, but is expected to be open by mid-November.
“We have to wait for permitting and health inspections and stuff that, you know, are out of our control. But, we will certainly be announcing on our social media pages when the opening date is,” said Nicole Psounos, the president and founder of Greens and Grains.
With the upcoming restaurant, Rowan students will be allowed to use their Rowan Bucks and purchase food through Grubhub. Once entering the restaurant, students will also be able to order on a kiosk without having to interact with anyone.
“We are very unique not only for Rowan University but, just you know, nationwide really. Which is why we are expanding. So, there is healthy options, its unique options, and fast options,” said Psounos.
Greens and Grains has restaurants not only in Glassboro but also in Atlantic County, Monmouth County, and Camden County, as well as locations in Pennsylvania and Florida.
The restaurant is expected to be open seven days a week, and its hours of operation will be from 10 a.m. to 8 p.m. for the fall semester.
“In the semester starting in January 2026, we are hoping to expand upon our hours being open early and later than those operating hours,” said Psounos. “We will be expanding from 8 a.m. to 8 p.m. or 8 a.m. to 10 p.m., depending on volume and traffic at the university.”
The upcoming restaurant has a lot of new reactions from different students on campus. With this being a vegan restaurant, it might help those students who find it difficult to eat with the dining hall options.
Deborah Reyes, a sophomore nutrition major, thinks that the restaurant is a good idea for the university because, as a vegan herself, it is hard to get fresh, nutritious food.
“I am actually excited for this place to open. I remember when I found out this place was opening. I was walking in that direction and I saw the new restaurant. Then, I started to read it and saw how it is a plant-based only restaurant, and I said, ‘Oh, that sounds fun, sounds good,” said Reyes. “I think this place is actually a good little switch. It gives me more options because I’ve been craving stuff like that lately. The closest thing I have to fresh food is sushi, and there are also not that many meatless options that are that good. It will be very nourishing and nutritious.”
Some Rowan students did not even realize that there was a new restaurant opening just right on the Boulevard.
“I did not know that there was a place opening up. I feel like they need to advertise these things more,” said sophomore Angelique Luckman, a mechanical engineering major.
Even though Luckman does not personally have dietary restrictions, she still believes that this is beneficial for those who do.
“I definitely think it is a good thing to have if we have any dietary restrictions, I don’t personally, but I feel like it is a good thing. So, you don’t have to be worried about not eating something when you are out,” said Luckman. “I will definitely try it. I will try it at least once because I know there are some vegan things that are pretty good. I’m excited.”
Though there’s potential for the restaurant to receive varied reviews due to its strictly plant-based nature, Greens and Grains offers a chance for Rowan students to expand their palates, with limited food options on campus often a topic of conversation.
“I think this is a good thing. There is a lot of non-vegan [food] around campus, you know. This is the place to go and not be worried about thinking about cross-contamination and whatnot. So I think it’s good for the campus,” said freshman psychology major Alexis Johnson. “Personally, it’s just not my diet. I’m not really against it. If it’s good, it’s good.”
Ultimately, Psuonos believes that the restaurant will provide healthier options for the students and faculty.
“I think it’s noticeable not only for the students but also the faculty and the surrounding areas that there is not any healthy quick service or fast casual food on sight,” said Psounos. “A lot of the options there are not very healthy, not whole foods-based, and I think that this is definitely an opportunity to introduce healthy and quick fare to the students and surrounding areas.”
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