Everyday Kitchen (552 E. Market Street in NuLu) was featured in the Fall 2021 (Vol. 71) edition of Food & Dining Magazine.
Everyday Kitchen (evening) and Everyday Kitchen Café (breakfast and lunch) are two interrelated components of Lodgic Everyday Community in the building dubbed “Gateway to NuLu,” and in turn, Lodgic is an initiative of Moose International (the Loyal Order of Moose), offering various forms of fully equipped co-working space as well as flexible child care for today’s new breed of untethered on-demand worker, along with event coordination and other related services.
Fast forwarding to July, 2022, we find that Tim Johnson has taken over the kitchen from the departed Mike Wajda, and Everyday Kitchen will be launching new breakfast, lunch and dinner menus later this month under the rubric Everyday Kitchen, Reimagined: “The fare connects everyday food to everyone with dishes inspired by the staff’s familial traditions.”
The café offers modern comfort food for breakfast and lunch at an affordable price point, while the facility’s full-service restaurant Everyday Kitchen provides farm-to-table dining during dinner hours.
An information release offers highlights; today’s cover photo depicts the reimagined Hot Brown.
- Standout breakfast options include a Goetta Hash with berbere potatoes and pickled peppers; coconut overnight oats; the EDK Breakfast Sammie with choice of sausage, goetta, or Broadbent bacon, scrambled egg, white cheddar cheese on a Grainwright bun; and assorted fresh baked pastries made in-house.
- Lunch highlights include a Roasted Beet Hummus with beets, carrots, crudité, pita and house pretzel lavash; corn chowder with spicy poblano crema, Broadbent bacon lardons and roasted, grilled and fried corn; Charred Onion Dip with whipped labna, Za’atar spice and crudité; Nashville Hot Tofu Sammie with fried CinSoy tofu, house pickles, Urfa aioli on a Graingwright bun; Muffaletta with Spanish chorizo, salami, mortadella, charred onion spread, olive giardiniera on a Grainwright baguette; two burger options, including a Bruschetta Turkey Burger with tomato basil jam, balsamic reduction and muenster cheese; along with a variety of salad options.
- Dinner staples include the locally sourced 3D Valley Farms Roasted Beast; EDK Hot Brown with house Mornay sauce, turkey breast roulade, Broadbent bacon lardons and roasted tomato oil on Grainwright toasted sourdough; and Shrimp ‘n Grits with cheesy Weisenberger grits, étouffée, andouille sausage, shrimp and Broadbent Cajun bacon lardons.
Everyday Kitchen Café’s hours: Breakfast from 8:00 a.m. to 10:30 a.m., and lunch from 10:30 a.m. to 3:30 p.m. Tuesday through Thursday.
Everyday Kitchen: Open for dinner Tuesday through Saturday from 5:00 p.m. to 9:00 p.m.
