Tell us a little about the menu and how you’ve tailored your offerings around the needs of operating a restaurant in an almost fully occupied office tower.

We are going to offer a fast-casual counter service with food runners to serve and clear tables, refill drinks, etc-to save time during a limited lunch hour. We’ll be serving breakfast and lunch consisting of full coffee bar( martins coffee)-espresso, cappuccino, latte, frappuccino, house made pastries/baked goods, whole fruit smoothies available all day, build-your-own breakfast omelets, sandwiches, classic breakfast, and some house specialty items, artisan white grits with veremont white cheddar, tuscan home fries, etc.

Lunch is heavier on sandwiches(truck favorites plus several new items), Boars Head meats and cheeses, 2 soup options, a few composed main plate salads, and a chop-chop salad menu in lieu of the traditional salad bar.

There’s also entree selections like a Floridian seared Mahi with black bean and brown rice croquette, herb marinated chicken with asparagus and gruyere bread pudding, and chipotle-maple glazed pork tenderloin with pancetta grits and mushroom sauce, plus several others.

Grilled shrimp skewers, romesco, roasted summer vegetables and arugula. Image Credit: 5 Loaves 2 Fish Café

Churrasco skirt steak, corn and tomato salad, arugula, salsa verde and shoe string potatoes. Image Credit: 5 Loaves 2 Fish Café

The 5 Loaves 2 Fish food truck really made its name on being a farm to plate bistro on wheels. Who are some of the purveyors you work with when crafting your meals?

Our grass-fed beef is sourced from White Oak Pastures in Blufton, GA and certain produce can come from Gyo Greens or Twin Bridges. We use purveyors like Village Bread and Fishermans Dock for local seafood when possible. In the truck I shopped farmers markets and Freshfields Farm for their local picks since I had to drive around to acquire my products. Now that I’m in a stationary place, I’m really looking to tap more into more local purveyors.

Going from high end restaurants, to being a private chef and later opening a food truck you’ve obviously had quite a unique breadth of experiences. What are some of the things you’ve learned during your journey that you’ve applied into 5 Loaves 2 Fish Cafe?

Good quality food geared towards a larger demographic than just “foodies”, in a casual, comfortable atmosphere. High end restaurants influenced the food quality and choice of ingredients, being a private chef taught me to interact more personally with guests and running the food truck made me realize that appealing to a broader range of customers is a necessity

Crawfish boil. Image Credit: Yelp user Nery V

Blackened shrimp tacos. Image Credit: Yelp user Jennie M

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