Owner and operator of Cook to be Well, Jenna Baker, is opening her own space in the Old City at 111 East Jackson, Suite 103, in the former home of Blüen.
The new restaurant, Vid’l, will be an extension of her work with Cook to be Well.
According to Inside Of Knoxville, Baker will move from a 200 square feet corner to 4,000 beautifully built out (design by Sanders Pace) square feet. The front portion of the space will become a fast-casual restaurant serving the kinds of whole-food, plant-based products.
Baker has taken on Laura Lyke, owner of the building and CEO of ICC International, as a partner in the business.
The food she serves and will serve is not processed and is all vegetable based. It is completely vegetarian and is mostly vegan (there is a key on the menu). She does use some honey (not acceptable to every vegan) and she is considering adding an option of eggs. Mostly, she wants to serve healthy food which also happens to be delicious. “We are really good at making food that has the familiarity and mouth feel of some dairy and richness . . . that you might experience with foods that have meat, dairy and egg in them.” They source all their food locally as far as is possible.
The front space at the new location will contain the restaurant, which will be called Vid’l, “a phonetic representation of the archaic word “victual,” meaning nourishing food for human consumption.”
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HT| Inside Of Knoxville
Photo| iStock
