Like florals and stripes, the phrase “good vibes” has become cool once again. You see it on T-shirts, read it in trendy advertising, hear about it at spin class. But you feel it when you walk through the doors of Happy+Hale—and that’s no accident. Greenville’s newest spot for fast, fresh, healthy dining is actually the third expression of a vision that first took root in Raleigh, North Carolina. Before Greenville, before Durham, there were just two college buddies with a tricycle, handing out free hugs and fresh juice.
Go Bowling // Happy + Hale offers a variety of composed bowls—like the Thai Chicken Crunch with kale, shaved Brussels sprouts, cabbage, pickled carrots, cucumbers, cashews, Thai chili chicken, tuxedo sesame, sliced scallion, wonton crunch, and Thai sesame vinaigrette—or you can create your own.
In 2013, old friends Matt Whitley and Tyler Helikson reconnected and realized they were on similar paths in their journey to health. It wasn’t long before their shared passion was powering—quite literally—a healthy-fuel delivery business, via tricycle no less. Raleigh fell hard and fast for their fresh-pressed juices and vibrant salads—just as Greenville would prove to do four years later.
Laura Linz, manager of the Greenville location, breaks it down this way: “When we feed good, positive vibes to people through food and through how we make them feel, then we can connect on a different level. Because when we eat better, we feel better, we do better. And when we do better, our community changes—therefore, the world does.”
Can a juice or a quinoa bowl really be so life-changing? It’s a question you might not ask after you try a bite (yes, it all tastes just as fresh, delicious, and amazing as it looks), but it’s one the founders take seriously. Can a salad impact a community? Whitley and Helikson have built an entire business model on the belief that it can. Far beyond namedropping farms on a menu or “compostable” on a takeout cup, Happy+Hale’s planet-balancing mission comes to life as a significant investment in local farmers, sustainable composting, and community yoga.
Bright Side // (opposite, clockwise from far left) Avocado toast with capers, red pepper flakes,and a fried egg; the acai bowl with granola, bananas, blueberries, coconut flakes, cacao nibs, and chia seeds; the quinoa bowl with black beans, diced tomatoes and onions, feta cheese, cilantro, avocado, and tortilla crunch; and the ahi poké bowl with ahi tuna, avocado, sticky rice, sliced scallion, tuxedo sesame, ginger wasabi, and citrus ponzu dressing
So, yeah, it feels good to eat at Happy+Hale. More than that, it tastes good. Helikson likes to quip that they are “in the dressing business, not the salad business.” Creative dressings (scratch-made daily, along with everything else on the menu) like Thai sesame and lemon tahini brighten veggie-packed, hand-chopped salads and bowls; seasonal fruits and nut butters swirl into satisfying smoothies; crave-worthy breakfast is served all day.
But brighter than the juices or the ahi poké bowl are the genuine smiles of the people behind the counter. “The food, the camaraderie, the family, the connectedness people feel coming in here . . . it’s a really beautiful gift,” says Linz.
Happy + Hale, 600 S Main St #101, Greenville. Mon–Fri, 7am–9pm; Sat–Sun, 9am–9pm. (864) 252-4270, happyandhale.com