At Los Angeles-based Tender Greens, with 24 units, pasta is made in house at each unit every Wednesday night. How local restaurant chefs prepare it varies. In this case at Tender Greens Hollywood, hand-made bucatini was made with Pachamama Farms pork ragu with baby kale and shaved manchego. Generally the pasta specials are $12 to $14, depending on ingredients.

At the six-unit Little Beet, based in New York and operated by Aurify Brands, yuzu-marinated salmon is served on spirulina-flecked brown rice with grilled avocado, bok choy, carrot and pickled ginger in the Yuzu Poke Bowl (left), priced at about $12.50.

Guests also can build their own plate (right) with grilled tamari-marinated salmon with roasted mushrooms, beet-and-lentil salad and salsa verde over mixed greens for about $13.

At a Honeygrow location in Boston, Maine lobster is served in a lobster-tomato broth with fennel, cherry tomatoes, bell peppers, red onions, peas and herbed bread crumbs over freshly made egg white noodles for roughly $17, depending on how the dish is customized. This is a regional dish only available at one location.

At the eight-unit Slapfish, the Clobster grilled cheese (left) has fresh crab and lobster. And there’s a Surf-and-turf burger (right) with a beef patty topped with lobster, caramelized onion and cheese. Each one is about $15.