LAID Fresh, the new fast casual concept from restaurateurs Steven Haigh and Chef Michael Lewis of KYU, opened in Miami's Wynwood neighborhood in early April. LAID Fresh is an airy, egg-forward, all-day eatery, filling a void in the neighborhood for quick, satisfying fare.
AN EGGSCELENT VISION
LAID Fresh offers an egg-forward menu, featuring local farm fresh eggs prepared in a myriad of ways such as fried and served with sausage and homemade cheese sauce on a fluffy potato brioche bun, or poached over local greens with fresh tomato and spicy parmesan dressing. The menu also includes fried chicken sandwiches, gluten-free options and freshly fried beignets. Drink choices consist of quirky cans of wine, bubbles and local beer along with mugs of mimosas.
Guests are encouraged to linger at LAID Fresh, over LEGOs that encourage creativity, a communal table and pockets of lounge seating. A standout at LAID Fresh are the headphones that hang from the ceiling, playing everything from meditation to heavy metal for guests to select the breather they need.
THE EGGSPERT TEAM
Leading the culinary program at LAID Fresh is Chef Michael Lewis, Executive Chef / Co-Founder of the award-winning KYU, while Steven Haigh, Lewis’ Co-Founder at KYU curated the brand. Prior to opening KYU Lewis led global kitchens for Zuma Restaurants, as well as worked along chefs including Eric Ripert and Jean-Georges, while Haigh was General Manager of Zuma Miami for many years.
Most recently the head pastry chef at Fiola Miami, Chef Patrick Clark joins the LAID Fresh team as “Egg Chef,” overseeing day-to-day culinary operations and influences the menu with his extensive bakery experience, including the baked-daily potato brioche buns and light-as-air beignets