Known for its made-to-order yoghurt bowls and fast-casual format, the brand has taken a 620 sq ft site which will be designed in its signature Mediterranean-inspired aesthetic. The space will include self-serve frozen yoghurt machines alongside both indoor and outdoor seating.
Imported Greek yoghurt sits at the core of the offer, made using traditional Greek recipes, with the brand positioning itself as a champion of nutrient-dense, functional food guided by what it describes as the Mediterranean philosophy of “intentional living and eating”.
The menu is built around a selection of sweet and savoury bowls. Sweet options include the Energia Bowl, a fruit-led combination of yoghurt, banana, strawberries, blueberries and blackberries, finished with granola, hemp seeds and Greek honey.
The Proteini Bowl offers a higher-protein option, blending yoghurt with organic cereal, granola, blueberries, blackberries, toasted coconut and peanut butter, while the Althea Bowl is a simpler composition of fresh berries, creamy yoghurt and shaved chocolate.
Alongside these are savoury bowls, including a Greek Salad Bowl, as well as the Aceso Bowl, which pairs yoghurt with ingredients such as olive oil, lemon juice, avocado, mango, hemp seeds, Himalayan salt and serrano chilli peppers.
Founded in Los Angeles in 2012 by Tanja Murgel-Subotic with her husband David Subotic and business partner Jonathan Williams, the concept was inspired by Murgel-Subotic’s time living in Greece.
Since launching, Go Greek Yogurt has built a high-profile celebrity following, counting Blake Lively, Gigi Hadid, Jennifer Aniston and members of the Kardashian family among its fans.
Today, the brand operates more than 20 locations across the US and the Middle East, with plans to grow to 50 sites globally by 2027. It most recently expanded into New York City, where its debut drew queues around the block and quickly became a viral social media sensation.