Eric Wright is the owner of Humbowl, a fast-casual Bay Area restaurant with two locations and a simple philosophy of offering rice bowls made with veggies, whole grains and responsibly sourced proteins.
The name of the brand is a play on “humble” and “bowl,” a simple premise of a nourishing meal in one vessel. The first location launched in Berkeley, followed by the new location, which opened more than a year ago in downtown San Rafael. Wright grew up in Novato and likes to keep things local.
Perusing the menu, it’s quick to notice the intention here: efforts to reduce packaging waste, using healthy oils and seasonal produce and desserts made without refined sugar.
This is the kind of place that accommodates any and every dietary restriction with ease. In fact, it is a gluten-friendly place by default, with the primacy of rice as the base in the bowls and no wheat being used, even in the soy sauce. But Humbowl is far from plain. The variety of bowls on offer is astounding and highly customizable. There’s always a “Seasonabowl” for the season we are in. This summer it contains corn, Early Girl tomatoes and a basil-cashew pesto.
And they also always feature a collaborative bowl, called the “Collabowl.” A recent one came with cauliflower, smoked paprika and tahini goddess sauce, created in partnership with Metta Yoga, a yoga organization with studios throughout Marin County.
The other notable action behind Humbowl is their purpose-driven mission, proudly operating a neuro-diverse hiring program inspired by Wright’s autistic son, Lincoln. Wright hopes that this practice creates meaningful employment opportunities and fosters inclusion within the community, with the aim of promoting deeper acceptance and normalization for all.
Wright gets right to the point when asked about his background, favorite foods and where he likes to go out around here. But at the end of the day, he really likes tacos … because who doesn’t?
Amber Turpin: How did you get into this work?
Eric Wright: I’ve been working in restaurants since I was 14. Started managing at 26 for some real estate investors. I did a good job at that, and an opportunity became available with them that I took.
What is your favorite thing to cook (or eat) and why?
Humbowls—healthy and delicious. Also, tacos.
What ingredients do you use or eat the most?
Chicken and rice.
What are some of your go-to places to go out for a sit-down meal? What about take-out?
Besides Humbowl? Chonmage in San Rafael, Taki in Novato, GangNam Tofu in El Cerrito, Toss in Berkeley, Biancoverde and Mi Casa in Richmond.
Last meal on Earth?
Pastor tacos from Pancho’s Takos in Puerto Vallarta.
Humbowl,1016 Court St., San Rafael, 415.795.8922, humbowleats.com.
