Myapapaya Juicery + Kitchen
This 4-year-old homey cafe with an open kitchen has overhauled its menus.
“We are way more defined now,” says Adam Kanner, owner with his wife, Michelle. “Guests will be able to see easily what their choices are. We also had so much demand for our specials that they are now on the menu full-time.”
Highlights of an expanded breakfast include gluten-free pancakes with housemade granola, fruit and chia seeds ($11), huevos ranchero ($12) and shakshuka with baked eggs, harissa sauce, spinach, feta, hummus, cucumber and alfalfa sprouts ($13).
One of Kanner’s new favorites on the lunch-dinner menu is the vegan wild-mushroom wrap ($10). “The creamy hummus and avocado, homemade papaya-habanero hot sauce and roasted mushrooms taste like Italy and Greece went on vacation to the Caribbean,” he says.
He also prefers the grilled eggplant Caprese with housemade mozzarella, tomato, arugula-walnut pesto and balsamic-mushroom dressing ($11.50). “It’s a truly rustic dish that lets the quality of the ingredients speak for themselves,” he says.
Hours are 8 a.m. to 8 p.m. daily except Sundays.
Up next: Myapapaya Cafe on the River at 2528 N. Federal Highway in Fort Lauderdale by this fall, geared for grab and go.
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