Nothing but fresh is exactly what I found at Flower Child, now blooming in Williamson County. Located in the McEwen Southside district of Franklin, this fast-casual restaurant isn’t just a place to grab a bite—it’s an experience rooted with a philosophy of holistic good for everyone.

"Flower Child is healthy food for a happy world," explains Hannah Grabe, Director of Marketing for Flower Child. "More than eleven years ago we set out to provide a convenient way for everyone to eat well, and this has not changed. With everything that we do, we want to make dining at Flower Child not only delicious, but also good for you and those around you."

I was invited for a tasting, and the restaurant welcomed me with golden lemon murals on the walls, whimsical art across the ceiling, and an open kitchen concept. There is also a large patio for seating in nice weather. The staff was friendly and attentive with every guest that walked in, and the atmosphere was vibrant as well as relaxing. “Every location is uniquely designed and brought to life with the essence of the place in mind, reflected in one-of-a-kind art installations that are unique to each location,” says Hannah.

Flower Child prides themselves on the freshness that diners receive and that everything is made from scratch, in-house, every single day, as well as customizable. “We stay true to seasonality, and this will never change. With no freezers and no fryers, everything arrives fresh, and each ingredient hits your plate tasting just as intended," says Hannah. "The menu is entirely customizable. Whether vegan or vegetarian, gluten-free or dairy-free—Flower Child has something for everyone."

I‌ experienced this, first-hand, during my visit. Each plate was a beautiful balance of flavor, texture and nutrition. With a mix of greens, grains, proteins and more, there was ease in finding a dish that meets your hunger and nutritional needs. I started by trying a couple of their signature Seasonal Sangrias—both red and white. In full transparency, I am not typically a Sangria gal, however, I must say that these were not like the others I have tried in the past. They were both very light and refreshing, not overpowered by additional sugar or fruit. There was no heaviness to the drinks, and they were both very easy to sip on. Perfect for a summer evening—or day! If a cocktail is not your desire, you can also try their herbal teas, kombucha on tap, or citrusy rose petal lemonade.

I also started with the Avocado Hummus, made with sweet corn, radish, clementine and pumpkin seed, and served with pita and raw veggies. This was a clever and delicious take on a starter dip. It was packed with flavor and simply good. One might find themselves licking the bowl clean. I won’t judge.

Next, I tried the Organic Strawberry and Watermelon Salad, created with arugula, romaine, sheep’s milk feta, Thai basil, Marcona almond and poppyseed dressing. This is summer in a dish—if one could encompass the season into a mix of flavors. Sweet, savory and crisp. A perfect light option and only available for a limited time.

After that, I tasted the Mother Earth Bowl, made with ancient grains, sweet potato, portobello mushroom, avocado, cucumber, broccoli pesto, charred onion, leafy greens, red pepper miso vinaigrette and hemp seed. This one is a favorite of many of the staff and is a top-ordered dish at Flower Child—and I can see why. It is fortifying and filling but created with a balance of several nutrients one needs. I truly enjoyed the overall collaboration of flavors and textures of this dish.

Up next, I tried the Steak with Roasted Broccoli and Red Chile Glazed Sweet Potato. The steak is cooked medium and the roasted broccoli is created with lemon, garlic, Parmesan and breadcrumbs. The glazed sweet potatoes are made with bok choy and sesame seed—and some kind of unlisted magical ingredient because this side dish was a “mmm” moment for sure. Overall, this combination of flavors and components made this a happy and hearty meal.

To end the tasting, I tried both the Chocolate Pudding, topped with sprouted almonds and toasted coconut shavings, and the Lemon Olive Oil Cake. Each treat was gluten-free and fabulous! I had already been told by a friend about the Lemon Olive Oil Cake and how delicious it was…and she was not wrong. But it was the chocolate pudding that had me scraping the bowl! I love chocolate and if I am provided an opportunity to “indulge” without much guilt, then I am all for it. With the toppings of the almonds and coconut, it satisfied not just the flavor craving but the texture craving as well—and it is vegan for those seeking that option.

It is easy to say that Flower Child is a refreshing, nourishing and thoughtful addition to the community. “This opening has been amazing as we’ve been so warmly accepted! We’ve had such an incredible welcoming and fantastic reception, which is all in credit to the local community,” Hannah says. “We are always looking for opportunities to be connected to the community—whether partnering with local businesses, or supporting schools in the area, we are so thrilled to be a part of Williamson County.”