{"id":30288,"date":"2025-11-01T01:20:11","date_gmt":"2025-11-01T01:20:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/30288\/"},"modified":"2025-11-01T01:20:11","modified_gmt":"2025-11-01T01:20:11","slug":"playa-bowls-chain-will-open-fifth-san-antonio-area-location-next-spring","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/30288\/","title":{"rendered":"Playa Bowls chain will open fifth San Antonio-area location next spring"},"content":{"rendered":"

\"PlayaPlaya Bowls is adding a fifth San Antonio-area store, state filings indicate. Credit: Instagram \/ playabowls<\/p>\n

Fast-growing Playa Bowls, the surf-inspired smoothie bowl chain, is bringing more of its tropical flair to the Alamo City. <\/p>\n

A little more than a year after last expanding its local footprint<\/a>, the company plans to build a fifth San Antonio-area location in Reid Ranch at 12922 Potranco Road #124, a state filing shows. <\/p>\n

The new store will break ground Jan. 1, and completion is expected in late April, according to documents filed with the Texas Department of Licensing and Regulation. The 1,400-square-foot unit will cost $260,000 to construct.<\/p>\n

Playa Bowls opened its first location in Belmar, New Jersey, in 2014. Founders Robert Giuliani and Abby Taylor were inspired by the a\u00e7a\u00ed and pitaya bowls they would eat while on surfing trips.\u00a0<\/p>\n

After starting as a pop-up shop, the business now has grown to include more than 300 units across the country. In addition to a\u00e7a\u00ed and pitaya items, the stores also offer mango, green and coconut bowls along with juices, smoothies and cold brew coffee. <\/p>\n

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\n\t\t\t\t\t\t\t\t\t\t\t\t\"Italian\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\n\t\t\t\t\tKnown for build-your-own meatballs and five-foot charcuterie boards, the concept will make its local debut near the Loop 1604 and I-10 interchange. \t\t\t\t<\/p>\n

\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\"Longtime\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\n\t\t\t\t\tThe bar, in operation for 35 years, was known for its cold beers, fideo loco and serious pool tourneys.\t\t\t\t<\/p>\n

\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\"Bitelo\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\n\t\t\t\t\tThe all-you-can-eat meatery is expected to open next spring. \t\t\t\t<\/p>\n

\n\t\t\t\t\t\t\tSanford Nowlin is editor-in-chief of the San Antonio Current. He holds degrees from Trinity University and the University of Texas at San Antonio, and his work has been featured in Salon, Alternet, Creative…\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\tMore by Sanford Nowlin\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n