A slang saying used to convey passion, dedication or determination.
We are all about serving the best tasting, highest quality superfood bowls, smoothies, juices, and other unique beverages you won’t find anywhere else.
We believe in doing it the right way while others make excuses to cut corners.
We are obsessed with spreading infectious positivity with our creations and service.
We hope that our offerings nourish your body and mind in a way that inspire you to also be bout it!
Shoot me any product related questions
and I’ll hit you back ASAP
- Jason
MON thru SAT 10 to 5 • SUN 10 to 4
7825 Beverly Blvd #3A Los Angeles CA 90036
PEEP THE STORE
Seattle native Jason Bran began bartending in 2000 at high-volume nightclubs like Trinity and Bada Lounge that challenged him to make delicious drinks quickly while ensuring people kept having a good time. That’s still his goal.
After Bran moved to LA, he worked on the opening teams for high-profile bars and restaurants like STK Steakhouse, XIV (from the MINA Group and SBE) and The Roger Room.
At Warwick in Hollywood, Bran helped bring elevated mixers like margarita mix and fresh juices to bottle service. “Opening Warwick tested that I was good at making quality offerings at scale,“ Bran says. He’s become known for prepping large volumes of fresh juice for events, aka “batchtending.”
As his career progressed, Bran saw potential beyond cocktails. “Alcohol was always the medium in which I expressed myself,” Bran says, “I applied what I knew about flavors to other mediums.”
He fell in love with açaí bowls in Hollywood, but saw room for improvement. Bran initially experimented with bowls under his past partnership at Greenhouse juice bar.
BOUT IT! is Bran’s first venture that builds on his collective experiences. “I am fortunate to have pushed myself into places that required me to be better in areas that I didn’t think would be relevant to my future,” Bran says. “Bout it! is a culmination of my learnings and I’m incredibly excited to share it!”
FOUNDER
JASON BRAN
BIOS
BOUT IT! was born from my açai bowl obsession!
This seemingly simple dish offers deeper complexity than most realize. If you’ve ever had a good one, you know how addicting bowls can become. And if you’ve had a bad one, you know the disappointment of wasting time and money on an underwhelming experience.
I had my first açai bowl in 2010 on a summer day. It was good enough to be memorable, but left me feeling like it could be so much better. I began feverishly visiting any juice bars or bowl spots to taste their offerings as well as watch how they prepared them. After years of studying and tasting, I developed my first bowl menu in 2015 as part of Greenhouse, my old juice bar partnership. My recipes focused on a variety of flavors using premium ingredients. Many bowl places still have limited flavor offerings. Given the world of flavors available to us in LA, why limit the base to just açai?
Our stores drew some regulars, but ultimately closed. This experience taught me many lessons, but mostly I knew that there was still a lot of room for even more improvement.
I talked about giving bowls another go for years and in 2023 decided to be bout it! I doubled down on my açai bowl obsession and connected with people who shared my vision: the best tasting bowls made consistently and quickly. After years of research and development, my superfood bowls have never been better.
Here is what I believe makes an amazing açai bowl:
CONTRASTING TEXTURES:
The base layer of the bowl should be cold, thick, creamy, and have a range of flavor. The granola should be crunchy and unsweet. Fresh fruit should be ripe, soft, and flavorful. Nut butters, honey, and any other toppings should be the highest quality and served abundantly.
BALANCE:
A great bowl allows you to get multiple ingredients into each bite and experience layers of flavor. Piling fruit above the bowl’s rim may appear to be a generous portion, but it’s not practical. Eating the fruit first just to avoid spilling it does not make for an enjoyable bowl experience.
NATURAL INGREDIENTS:
Sorbets are commonly used in bowl spots to achieve consistency. However few have developed their own recipes. Some of the most commonly manufactured sorbets use mostly water to keep the cost low. The problem is that water is icy when frozen so it requires sugar..... a lot of sugar to not be ice. So much sugar that in order to make it not taste sweet, it’s loaded with citric acid to reduce the sweetness. We formulated our recipes to use fruit and pure juice and avoid added sugars as much as possible. After eating a bowl it should feel like you ate food and not a frozen brick of sugar and citric acid.
TRANSPARENCY & HONESTY:
Many bowl places often misrepresent the contents of their products. Sometimes it’s intentional and sometimes it’s many layers of misunderstanding. Using “juice” in which the first ingredients are water and sugar or using an açai that also has guarana, which is caffeinated, is not the way we want to treat our customers.
FRIENDLY SERVICE:
A good bowl can be addicting as much as rude service can be off-putting. It is a privilege to share our creations with our customers and we strive to keep every visit energetic and fun. We honor all reasonable substitutions and requests without excessive upcharges.
INNOVATIVE FLAVORS:
Why stop at açai? We applied our recipes to feature other superfoods in a way that is true to the ingredients and the açai bowl experience.
Come visit us at bout it! and taste the difference! — Jason
BACKSTORY
Chris met Jason in 2012 when he joined the team at Warwick. Jason was working to improve the Hollywood night club's high volume juice production. Chris previously worked in juice stores and shared Jason's aspirations for store ownership.
Chris co-owned and managed Greenhouse NoHo with Jason.
Bout it! is the culmination of their vision for the ultimate bowl and juice store.
When he's not working at bout it!, Chris records, performs, and tours with various bands.
CO•FOUNDER
CHRIS WILSON
In 2016, Jason noticed Sylvester’s dope barista skills at a busy Starbuck’s and thought that he must be a bartender. He wasn't, but did have an extensive quick service management background. Jason hired Sylvester and they've worked together since then to make and cater drinks at events.
Sylvester has mastered juice, syrup, bowl, and cocktail preparation and developed an eye for great produce. He shares Jason's high standards and ensures those standards still hold true at scale. Sylvester brings a unique perspective on service and quality to bout it!