Fooducopia debuts new restaurant space and a dinner menu. (Provided by Fooducopia.)
Tim Lymberopoulos started Fooducopia about seven years ago as an online organic grocery, and his concept just kept growing — first into a small market and cafe serving breakfast and lunch in the Washington Park neighborhood, and now into an upscale restaurant that serves dinner from chef Richard Glover, who s already won accolades for his brunch.
“The original idea was to be a little cafe and corner market,” said Lymberopoulos, but the restaurant side really took off and became the main attraction.
The space is completely redesigned. Now, instead of walking into the market, you walk into the restaurant, a cozy space that seats 32.
The market is tucked in a separate space, smaller, but still stocked with organic products sourced as locally as possible, and pasture-raised eggs collected daily from Glover s farm, Oatland Sage Farm & Farmyard, along with other small local egg farmers.
Other local artisans include and .
Fooducopia now has a liquor license, so diners can now imbibe with dinner. include High Point Farm bison filet ($36), Haugens Farm rack of lamb ($29) and Spring Tree Farms rabbit with organic root vegetables ($24).
1939 E. Kentucky Ave. 303-722-7838.
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