Anna Harouvis Inks Deal to Open Healthy Foods Concept at Fairmont Creamery


When the Fairmont Creamery officially opens its doors to residents and commercial tenants this fall, Anna Harouvis will be there too. The healthy foods chef has inked a deal to open Good to Go in a small space adjacent to the Tremont Athletic Club. Currently, she runs two concepts — Anna in the Raw, her raw and vegan food line and Good to Go, her fresh, healthy foods to go concept — out of one downtown space in the IMG Building.

“It’s always been a mission of mine to bring healthier fast food to people,” she explains. “I like what the [Fairmont Creamery] developer did in Oberlin and I like this project and location too.”

Harouvis’ Good to Go concept will be open from 6 a.m. to 6 p.m. and offer a menu of health-focused soups, salads and sandwiches geared to residents and commuters. She also will carry a limited selection of her raw and vegan products in a separate, dedicated cooler, including her in-demand juices. Regardless which cooler the food comes from, it will be organic, GMO-free, humanely raised and often local.

“I think given the people living and working there, customers will want more than just raw and vegan food. I’d rather build what they need and want.”

Harouvis’ next-door neighbor in the building will be Nick White, who is launching the Tremont Athletic Club. He says that a juice and smoothie bar originally was part of his business plan, but when he heard that Harouvis was interested in coming on board, he was thrilled.

“I made the conscious decision to not open my own juice bar in the hopes of attracting somebody like Anna,” White explains. “I would never pretend that I could ever do anything that approaches her quality. She’s one of the best at what she does, and just having her next door immediately raises the brand of the gym.”

Harouvis says that she still is on the hunt for a retail space for Anna in the Raw.

About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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