We {Heart} Fort Pierce

You lovely people have been so receptive - thank you!
We are thrilled at the positive response. Chef is a bit bashful at all the love  ;)

We are trying to catch up on some paperwork, and there may be a bit of bad news on the horizon. We may have to raise our prices a bit. Honestly, no disrespect intended, our utility bill is way, way higher than we could have ever imagined. Especially considering all our green help; tankless water heater, natural gas equipment, very large awning over western facing facade, insulated attic space, etc.. We are going to try and wait until after the school year begins, in deference to these trying economic times. Honestly, we strive to keep our prices affordable, but we must pay back our angel investor in a timely fashion.

To that end, our apologies to those who find themselves waiting during our PM Discount. Chef goes to fetch our offspring, and I do my best to be speedy. It has been suggested that we need help. There are 2 reasons our prices for local, organic and premium quality food are so low:
1. Takeout limits our monthly expenses and
2. No Employees!
I kid you not.
We may add on a part-time employee come season, but hopefully, no more than that. Prices would need to rise exponentially were we to add staff. Check out Whole Foods pricing or Greenwise Publix, if you don't believe us. So please understand, that is why we don't answer the phone. That is why we appreciate your patience when there are no seats or a bit of a wait. Not to be trying, but to bring real quality food to you at a price you can afford. Else, what good is it?!

One last reminder - summertime is NOT a growing season in Florida, except for the very few places that have a shadehouse. And even those often struggle to supply their longtime retail customers and can not produce enough to supply us as well. So, we turn to organics. We try for regional first, but that is not always an option. But we choose the higher priced garlic from CA, for example, over the cheaper garlic available from China. To make up for our higher food cost, not to harp, we have no staff. This means a lot of extra work for Chef & I, but it is our dedication and your positive response that keeps us going.