As McDonald’s and other traditional fast-food chains have seen slowing growth in sales, a new generation of fast-food restaurants is gaining popularity.

Consider these observations from Julia Moskin, writing for the New York Times:

“The numbers were startling: Shares of Chipotle Mexican Grill shot up 12 percent on Tuesday after the company reported a nearly 26 percent spurt in its quarterly profit. For the fast-food industry, this was fresh evidence that the world of Big Macs and Doritos Locos Tacos has room for a menu with healthier-than-average food and higher-than-average prices. But it came as no surprise to a new generation of smaller fast-food chains that are coming up fast behind Chipotle and its peers, and taking its ‘food with integrity’ mantra even further.”

A handful of rapidly growing regional chains around the country — including Dig Inn, Tender Greens, LYFE Kitchen, SweetGreen, and Native Foods — offer enticements like grass-fed beef, organic produce, sustainable seafood, and menus that change with the season. Most promise local ingredients; some are exclusively vegetarian or even vegan. A few impose calorie ceilings, and others adopt service touches like busboys and china plates. And despite the higher costs and prices, all are thriving and planning national expansions, some directed by alumni of fine dining or of fast-food giants like McDonald’s.”

Click the image for a NY Times slideshow.