The restaurant also prefers not to use more processed vegan foods, such as the popular Beyond Meat. Many menu items use mushrooms, such as “crab” cakes made with lion’s mane or shiitake “escargots,” with the restaurant working with the Palmetto mushroom farm Petrichor.
Other initial menu offerings include a saffron risotto-stuffed tomato, miso-glazed eggplant and almond ricotta-spinach ravioli. It also features a variety of small plates, soups, salads and desserts, including housemade sorbet.
The restaurant has a beer and wine license and serves a selection of both, including a few beers on draft. It also offers a variety of mocktails, working with the company Ritual Zero Proof, among other nonalcoholic drink options like hibiscus lemonade, kombucha, coffee and tea.
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As her business’ name suggests, Fishman was born and raised in New Jersey, spending time in New York City, too. She moved with her husband from Wayne, New Jersey about five years ago and loves Florida, she said, missing two things about Jersey: the people and the food. When she couldn t find the specific type of bagels she was looking for, she started making her own.
“I started doing it really as a hobby, which grew to people wanting to purchase them for friends and family, then started taking orders,” Fishman said. “At this point, we’re moving forward with the storefront because we just have capacity issues. Making bagels, it’s a pretty involved process. So to do that from home with home equipment, refrigerators, ovens, it s not easy to do in mass production.”