A popular fast-casual restaurant is expanding its reach. Vessel Kitchen, known for its fresh, scratch-made meals, is opening a new location in Logan, Utah, by the end of January. This will be their tenth restaurant since starting nearly ten years ago.
The Logan restaurant will set up in the revamped former Fire Station 70, located at 76 E. 200 North. The building, bought by Västra Companies in 2024, is part of a mixed-use development called Old Station, which will house dining spots and offices.
Co-founder Roe’e Levy expressed excitement about coming to Logan. “We’ve had our eye on this community. It’s charming, with beautiful streets and plenty of farms nearby,” he said. Vessel Kitchen aims to blend in with the local vibe and contribute to the area’s community spirit.
The grand opening is planned for January 22. This location marks Vessel Kitchen’s first step outside the Wasatch area, with future expansion plans including a site near Boise, Idaho.
The Logan menu will feature the same offerings as other locations, including hearty bowls, salads, and unique naan tacos. Vegetarian and gluten-free options will also be available. Levy emphasizes the importance of sourcing local ingredients, calling this commitment a key part of their unique flavors.
Founded in 2016 by Levy, Nick Gradinger, and Brian Reeder, Vessel Kitchen aims to combine the quality of sit-down dining with the convenience of fast-casual meals. Their experience reflects a shift in eating habits—people want healthier, quicker meals without compromising taste. Levy believes this aligns with a growing trend of conscious eating, where diners prioritize quality ingredients.
Historically, fast-casual dining has surged in popularity. According to a recent study by the National Restaurant Association, nearly 60% of 18- to 34-year-olds frequent fast-casual restaurants. This demographic seeks not just speed but also quality food that fits their lifestyle.
The team at Vessel Kitchen faced challenges during the pandemic, shifting their focus to survival and adaptability. They thrived by quickly pivoting to takeout options, which proved successful, bringing a renewed sense of confidence in their concept.
As they continue to grow, Vessel Kitchen plans to bring its fresh, quality offerings to smaller communities across Utah and beyond. Levy believes this approach is rewarding, both for them and for the communities they serve.
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