Sizzlin' Scene

In a city bursting with fast-casual chains churning out cookie-cutter meals, Sizzlin’ Greens is going against the grain—and Winter Garden is taking notice. Just 12 months after opening in April 2024, this family-run gem was named best new business by Winter Garden Rants, Raves and Reviews, and for good reason.

Forget limp salads and lifeless bowls. At Sizzlin’ Greens, organic greens, grass-fed burgers, freshly grilled proteins, and scratch-made soups come together in a menu that’s as indulgent as it is clean. No seed oils. No shortcuts. Just good food, obsessively sourced and prepared with care.

At the heart of it all is the Holden family—Ray, Ryan, Stephen, Jason, and Kyle—who’ve poured their passion into every detail. Ray Holden, a longtime Miller’s Ale House executive, spent three decades in the industry before deciding it was time for something different. Inspired by his wife Jackie, a holistic health practitioner, he set out to create a restaurant that married clean eating with bold flavor.

“My wife’s all about healthy living, and I’m all about comfort food with big flavor,” Ray says. “So we brought them together—no compromise.”

The result? A menu brimming with organic produce, grass-fed burgers, antibiotic-free chicken, and scratch-made soups—without a single drop of seed oil in sight.

“No seed oils,” Ray emphasizes. “Everything is made from scratch, and all our dressings use 100% extra virgin olive oil.” That commitment to clean eating extends to every corner of the menu, from the signature salads to the wildly popular Build-a-Plate option, which allows diners to mix and match proteins and sides to suit their cravings. “We’ve expanded to seven protein options and up to ten fresh sides,” Ray says. “It’s taken off at dinner, but even at lunch, people love having a healthier, customizable option.”

But Ray’s real passion? The bread. A sandwich lover from Long Island, he spent months sourcing the perfect baguette—a crusty-yet-soft beauty par-baked in Tribeca and finished in-house daily. The result is a sandwich lineup that’s turning heads: a chimichurri steak masterpiece, a sausage-and-pepper creation that pays homage to his roots, and so much more.

“We don’t use fryers or microwaves. Everything’s cooked to order in our open kitchen,” says Ryan. Even the environment defies the fast-casual norm—imported terrazzo floors, real silverware, and a vibe that’s more boutique café than assembly-line chain.

The real surprise? The evening scene. Happy hour has transformed Sizzlin’ Greens into a laid-back local hangout with half-priced organic wines during happy hour, Crooked Can brews, and plenty of non-salad options. “You can come for the best burger in town or a clean protein plate, sip a glass of wine, and relax,” Ray says. “Where else in fast-casual can you do that?”

And just in case you thought Sizzlin’ Greens was only for dine-in purists, their catering game is just as strong. The Build-a-Plate concept translates seamlessly into a crowd-pleasing buffet-style spread, making it a go-to for events and office lunches.

It’s clear: Sizzlin’ Greens isn’t just another salad joint. It’s a movement. A rebellion against processed, uninspired fast food. A place where families like Ray and Jackie’s can sit down and enjoy a meal together—whether that means a kale-packed superfood salad or a towering steak sandwich. “Healthy is hot,” Ray says with a grin. And judging by the accolades, he’s right.