You'd have to be a late boomer or a true child of the '60s to recognize the wide-eyed visage of British cultural icon Twiggy incorporated as wall art at the new Flower Child restaurant in Uptown.

Those who do might chuckle at the notion that for all its peace symbols and daisy iconography suggesting the counterculture generation, Flower Child is decidedly rooted in the now. Today's flower children have moved past a diet grounded in hippie co-ops to sophisticated, locally sourced fruits and vegetables, cage-free eggs, sustainable fish and ethically raised proteins.

The laudable ideals of that healthy/fresh lifestyle are present in the menu at the new restaurant from Fox Restaurant Concepts, already represented in H-Town by North Italia in the Galleria neighborhood and the upcoming Blanco Tacos & Tequila at the actual Galleria. Flower Child is set to open a location in The Woodlands in second quarter 2019; four additional Houston outposts are in the works.

The culinary bohemians that Flower Child may be targeting are the ones well versed in organic kale salads, avocado toast, and ancient grains everything – all washed down with kombucha. (At the opening party, guests were given lollipops with biodegradable sticks embedded with herb or flower seeds.)

KILLEN'S GOES TEX-MEX: Ronnie Killen to open Killen's TMX in Pearland

If the concept sounds a bit too earthy/granola, executive chef Don Bowie will forgive you. After all, before he joined the team he might have thought so too.

Bowie said Flower Child fare, while healthy, is far from the "rabbit food" that some may associate with mainstream healthy dining.

"Everything is made from scratch," Bowie promises. "Everything is fresh and extremely filling."

The counter-service restaurant has the look of casual affluence – rattan bistro chairs, rows of pendant lighting, ivy plants set on window ledges and tiny vases of happy daises on each simple table. The double-height room – done up in farmhouse shades of white and green and anchored by a large open kitchen – is drenched in natural light. It's a comfortable, verging-on-upscale setting that's well-suited for Uptown.

The menu is simple, broken into salad, bowls, wraps and plates. Organic salads include watermelon and farro with heirloom tomatoes, radish, crispy garbanzos and kale with preserved lemon vinaigrette; organic strawberry and arugula with shaved fennel, toasted oats and goat cheese with chia seed vinaigrette; Vietnamese crunch salad with cabbage, bell pepper, pineapple avocado, cashews and Thai basil with spicy lemongrass vinaigrette; and the signature "Skinny Cobb" mad with romaine, arugula, red cabbage, avocado, cucumber and tomato with a gorgonzola vinaigrette. Proteins – all-natural chicken, sustainable salmon, grass-fed steak and organic, non-GMO tofu – can be added to any salad.

Bowl options include Thai Cashew Quinoa (zucchini, snap peas, shiitake mushrooms, Thai basil, cashews and red quinoa); Vegan Poke (marinated beets, avocado, pickled mushroom, cucumber, radish and brown rice); Mother Earth (grains, sweet potato, Portobello mushroom, leafy greens, red pepper and broccoli pesto); and Forbidden Rice (black pearl rice, red Japonica rice, snap peas, bok choy, broccoli, carrot and toasted sesame).

Wraps are engineered using house-made whole wheat, flax and chia seed wraps. Go for the Flying Avocado (smoked turkey, gouda, avocado hummus); Thai Dye (Spicy tofu, Thai basil, avocado, carrot and snap peas); The Rebel (grass-fed steak, charred onion, port salut cheese and arugula) and Free Spirit (pesto chicken, zucchini, and goat cheese).

The Plates section allows diners to create their own meals by choosing up to three side dishes (grilled asparagus, Sichuan green beans, Indian-spiced cauliflower, spicy Japanese eggplant, sweet corn and quinoa, red chili-glazed sweet potato and gluten-free macaroni and cheese) to which proteins can be added.

For drinks Flower Child offers seasonable lemonade, iced and hot teas, cold brew on tap and kombucha on tap. A few wines, including pinot grigio and pinot noir on tap, are available as well as a lone Texas beer.

The menu "radiates positively delicious vibes," according marketing materials, using parlance that is suspiciously Sixties. And that's OK with Bowie, who said that the feel-good attitude is part of the restaurant's culture.

"We want people to leave here happy and feeling rejuvenated, whether it's from the food or the service," he said. "It's an energy."

1101 Uptown Park Blvd., C-6, 713-730-4261; iamaflowerchild.com. Open daily from 11 a.m. to 9 p.m.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Follow him on the podcast BBQ State of Mind to learn about Houston and Texas barbecue culture.