Healthy, Hearty, and Here to Stay: How Happy Bowls Won NYC’s Heart with Açaí and Poke
Happy Bowls is where eating well feels like play. It turns mealtime into a choose-your-own-adventure.
Located near Astor Place and now also serving in the Picnic food hall in Midtown Manhattan, Happy Bowls is building a movement centered on nourishment, intention, and resilience.
A Fresh Start Rooted in Vision and Community
When Grace opened Happy Bowls near Astor Place in 2017, she wasn’t just launching a restaurant. She was building something deeply personal — a business rooted in family legacy, resilience, and a passion for nourishing her community. Her journey began after leaving the corporate world, ready to pursue something that felt more meaningful. The idea had been with her for years, ever since she grew up watching her father run a restaurant in Puerto Rico. When that chapter ended for him, Grace felt a fire to continue where he left off and bring that same spirit of care and creativity to New York City.
“I want to do it not just for me, but for my dad too,” she said. And she’s done exactly that. Even after weathering the challenges of the pandemic, Grace’s drive never wavered. Today, Happy Bowls not only operates its East Village/ NoHo storefront but also a second location inside the Picnic food hall in Times Square, extending its reach through delivery while staying committed to its roots.
Wholesome Ingredients, Crafted With Care
At Happy Bowls, every dish is built from the inside out with intention. Their açaí bowls are thick, spoonable, and packed with good-for-you ingredients, a far cry from the watered-down versions often found elsewhere. Grace has worked closely with trusted vendors and small businesses to source the best produce, granolas, and nut butters. Everything is free of added sugars and preservatives.
Bestsellers like the Pink Dragon Bowl feature pitaya blended with almond milk, then topped with coconut flakes, fresh fruit, and organic peanut butter. Customers can also customize their açaí base with coconut water, pineapple juice, or almond milk to create anything from a refreshing light blend to a rich, creamy treat. The menu reflects a deep knowledge of health-forward eating without sacrificing flavor or satisfaction. “It’s a meal, not a snack,” Grace said. “You feel good after eating it.”
On the savory side, poke bowls have become just as popular. Guests can choose from bases like brown rice, cauliflower rice, or kelp noodles and pile on toppings like marinated tuna, avocado, mango, and house-made spicy mayo. Whether you’re building a bowl for flavor or fueling a fitness routine, Happy Bowls is designed to meet you wherever you are, with options that feel clean, filling, and completely customizable.
Built on Hustle, Heart, and Family
More than just a food spot, Happy Bowls has become a second home for Grace and her team. Her children, who have grown up alongside the business, often help out with small tasks and are immersed in the rhythms of daily life at the shop. That sense of family carries over into how customers are treated. Many regulars have watched Grace grow not only as a business owner but as a mother and leader. “Some of our guests have been with us since day one,” she said. “They’ve seen me through every chapter of this journey.” Whether it’s participating in city-sponsored youth programs like SYEP or connecting with local schools for community outreach and sampling events, Grace is always finding ways to give back.
Adapting with Intention, Leading with Heart
Grace’s journey as a restaurant owner hasn’t been without its challenges, especially when faced with the uncertainty of the pandemic. What carried her through was a strong sense of purpose and a deep connection to her community. When dining paused, she leaned into takeout and delivery, finding intentional ways to stay connected with her customers.
Her advice to future owners is simple but wise: “Talk to people who’ve done it before. The things you don’t know can cost you.” She recalls early lessons, like discovering the need for trash pickup, that shaped how she runs her business today. Now, Happy Bowls operates with clarity and care, focusing on peak hours and managing resources with intention. “We focused hard on doing takeout really well, and that structure still supports us now,” she said. Every choice, from ingredients to operations, is guided by a people-first mindset.