"Our restaurant brands have great exposure throughout Second Street, and our group was ready to expand FAT Village's already thriving community,” JEY Hospitality Group partner Marc Falsetto says. “This is the first of two or three new JEY Hospitality concepts moving into Flagler Village."
The concept focuses on small-batch, artisanal purveyors, along with house-smoked and cured meats and breads from local bakeries. Highlights include a Fat Village breakfast sandwich ($7), Montreal-style cured, smoked brisket on Zak the Baker rye ($12) and slow-roasted prime rib on semolina baguette ($15).
Coconut cream and chocolate peanut butter are two of the eight house-made pies ($6, slice; $32, whole).
Wine ($8) and local craft beers ($6) are available.
“The interior took its cue and design direction from its urban and industrial surroundings,” Falsetto says.
An open kitchen anchors reclaimed woods, raw antique metals, vintage signs and lamps, iron pipe tables and concrete flooring. Courtyard seating is adjacent to the train tracks.
Hours are from 8 a.m. to 8 p.m. Monday through Thursday, 8 a.m. to 9 p.m. Friday and Saturday and from 9 a.m. to 5 p.m. Sundays.