Flower Child, Southlake Town Square’s newest restaurant, practically radiates with cheer. It’s a stark and welcome contrast to the dark, moody and dated aesthetics of previous tenants over the past two decades.
That’s exactly the point. Every detail, from the “yoga mat parking” baskets greeting customers at the entrance, to the on-tap kombucha and organic wines, to the health-conscious, yet absolutely delectable menu, is meant to make the restaurant’s mission crystal clear: to nourish the body and uplift the spirit.
Flower Child is part of a fast-casual chain created by Arizona-based Fox Restaurant Concepts, marking the seventh DFW location and the 14th in Texas.
“Southlake's close-knit vibe makes it the perfect fit for Flower Child,” says Sam Fox, founder of Fox Restaurant Concepts. “We love becoming part of the cities we serve, and we look forward to joining this community, whether it's for a quick bite before supporting a local sporting event or a post-workout fuel.”
Flower Child has a well-earned reputation as a mainstay for foodies, thanks to its focus on health-conscious dishes crafted from scratch using fresh, locally-sourced ingredients. Catering to an array of dietary preferences—from vegan to paleo to gluten free—the locale is laser focused on ensuring that all patrons can find a mouthwatering meal, even if clean eats aren’t the goal.
Fans line up for the Mother Earth bowl, a combination of ancient grains, sweet potato, portobello mushroom, avocado and broccoli pesto in a red pepper miso vinaigrette. The hearty Rebel Wrap, packed with grass-fed steak, port salut cheese, arugula and a hearty kick from horseradish yogurt, is a must-try for any adventurous palate.
The restaurant has also amassed a following for sides like their spicy Kung Pao Cauliflower and the Gluten-Free Mac & Cheese. Not to mention their incredible desserts, like the Lemon Olive Oil Cake. Pair that with any of the offerings on tap, and you’ve got the makings of an incredible meal that will leave both body and soul satisfied.