Tender Greens at Liberty Station in Point Loma, San Diego operates its 2400 Historic Decatur Rd location with the chef-led farm-to-counter model founders Erik Oberholtzer, David Dressler, and Matt Lyman built in Culver City in 2006. Produce arrives from Scarborough Farms in Oxnard — an investor in the brand — in reusable containers, feeding a rotating plate-and-salad menu that shares Liberty Station’s locally sourced ethos with craft-kitchen neighbors like Stone Brewing World Bistro & Gardens – Liberty Station. A 94-out-of-100 county health score backs the counter-serve kitchen, which grills proteins to order and builds salads and grain bowls from components prepped that morning. Braised short ribs, herb-crusted salmon, and house-made falafel rotate through the entrée lineup alongside seasonal specials that change twice per service, a chef-driven rotation the Liberty Station restaurants corridor also sees from brunch-focused kitchens like Fig Tree Cafe. Catering builds for corporate lunches and private events scale the Liberty Station kitchen into multi-tray service, pushing the Condé Nast Traveler “10 Best Chain Restaurants in the World” honoree into large-format territory across Point Loma, San Diego.