Michael Lewis never wanted to open a casual restaurant; he just wanted something to eat. Most days he arrived early at Kyu, his Asian barbecue spot in Wynwood famed for its cauliflower, to prepare the kitchen for the looming onslaught. After four or five hours, he was famished, breakfast had long finished, and, as most cooks will attest, you can eat your own food only so often.
“My partner Steve and I thought somebody should open an all-day breakfast place — we know we’d eat there a few times a week,” Lewis says. “Then we kind of looked at each other in this funny ta-dah moment and said, ‘We do restaurants. We can do that.'”
They soon took over the space that housed Philadelphia restaurateur Michael Solomonov’s Dizengoff and Federal Donuts, knocked down the wall separating the two, and reskinned it with a carefree white and raw-wood palette that makes it welcoming but not overstimulating for the early-morning crowd.
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