“There are so many things we learned about the food, the preparation, the likes and dislikes of the guests,” says vice president Mark Anders, referring to their 7-month-old original location on North Andrews Avenue. “Adding tofu last month was in response from customer feedback. ... There are a lot of foodies in Fort Lauderdale.”
An assembly line for bowls ($7.95 or $9.95) starts with bases, such as lemon-basil quinoa, and moves to vegetables and lean, hormone- and antibiotic-free proteins such as barbecue pork and baked almond-crusted chicken before topping with sauces, such as roasted pepper.
Specialty bowls ($8.95-$11.95) include East Meets West with ahi tuna poke, Szechuan green beans, sweet-potato glass noodles, brown rice and Thai coconut curry. Cold-brew coffee ($3), cold-pressed juices ($5-$7), Funky Buddha beer ($6) and mini cake jars ($3) round it out.
Lunch and dinner are served daily amid a fresh industrial vibe with beehive-shaped lampshades and a yellow-and-green palette with blond wood.
Up next: locations in Coral Springs and Boca Raton.