General Manager Brian Speasl holds the “Humble Grain Bowl.” Speasl attended the Culinary Arts Program at Johnson and Wales in Denver and developed the recipes for Well Pared.
Brian Speasl, general manager of Well Pared, spoons rosemary turmeric quinoa into a bowl, the base of the “Humble Grain Bowl” that features cabbage slaw, butternut squash, goat cheese, pickled blueberries, orange candied almonds and orange slices.
During the holiday season and into the New Year, Well Pared is offering the “Merry” juice made up of cranberries, green and red apples, orange and rosemary.
The “Humble Grain Bowl” is made up of rosemary turmeric quinoa, cabbage slaw, butternut squash, goat cheese, pickled blueberries, orange candied almonds and orange slices. Chicken, vegan meatballs, avocado and extra dressing can be added for an extra charge.
The “Merry” juice will be offered during the holidays and into the New Year. The cranberry, green and red apple, orange, and rosemary juice made in a centrifuge juicer will be this season’s special.
The “Spicy Kale Wrap” is made up of kale, Romaine lettuce, red onion, Parmesan cheese, sliced almonds, house-made croutons and house-made almond Caesar dressing. Here, vegan meatballs have been added.
Rylan Kuntz hands over an order of the “Merry” juice. As part of the team since August, Kuntz is designated a “Veg Head,” much like a barista in a coffeehouse. Well Pared requires employees to go through video training for customer service, food safety, knife handling and other skills to best prepare them for being a good team member.
Located between the Northern Hotel and Walkers Grill, Well Pared provides a reprieve from bustling 1st Avenue in Billings. A second outlet is located on 24th Street West and Broadwater.
On this unseasonably warm December day, my husband and I decided to chase our shadows down to the Yellowstone River from Four Dances Trailhead. The crisp air encouraged us to move quickly down and then back up as topaz-colored light warmed the day. On our return into Billings, with hunger generated from our run, we decided to stop at the downtown Well Pared restaurant.
Upon stepping from the rush of 1st Avenue into the high-ceilinged space, I inhaled the light coming into this space from the north-facing wall of windows. I breathed in the oxygen expired from the green plants of different sizes scattered about. The white walls dazzled with tropical-colored accents while marble counters, wood-backed bench seating and concrete floors provided a clean and uncluttered spirit.
At the counter I ordered a “Humble Grain Bowl” while my husband decided on a “Spicy Kale Salad Wrap” of kale, Romaine lettuce, red onion, Parmesan cheese, sliced almonds and house-made almond Caesar dressing, with “Vegan Meatballs” made with beans, red peppers, onion and garlic. To wash it down I selected the “Detoxed” juice made up of beet, ginger, red apple, lime and carrot.
Owner Nicole Griffith ventured into the juicing business in June of 2013, beginning with a food truck and the business name Get Juiced. Griffith said, “We would go anywhere that invited us. On Saturdays in the summer, we would be at the farmers market.” Then in the summer of 2014, Get Juiced became Well Pared. The rebranding redirected the focus of the company serving not only juices and smoothies but also food.
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