HOUSE FAVORITES AT UP 1 T.A.B.L.E. toast ($10.50) is made with cherry tomatoes, avocado spread, bacon, microgreens and soft-boiled egg. 2 Veggie Lasagna ($12) is a vegan dish made with a spinach-cashew “ricotta.” The recipe is from Sean Green’s grandfather Jackino Coraci. Every week, Green’s mother, Jackie, comes in to make the sauce.
“OURMENUHAS FOOD THAT FUELS EVERYTHINGON THE MENU ISMEANT TO HAVE APOSITIVE NUTRITIONAL IMPACT ONOUR BODIES.” SEAN GREEN, OWNER
Up Inspired Kitchen has revamped its menu after a change in ownership. (Photos by Karen Chaney/Community Impact Newspaper)
Up InspiredKitchen Frisco restaurant specializes in coee, breakfast, lunch B efore acquiring Up Inspired Kitchen in July with his business partner Tim Dungan, Sean Green was a regular customer at the restau- BY KAREN CHANEY
meets a variety of dietary interests. “The way our menu is laid out is that for every category of food, there’s three menu items,” Green said. “The rst one listed is the classic version of that category, the second one is a healthier option, and the third caters to special dietary needs.” Green referenced the burgers as an example of these options: There is a classic beef burger, a turkey burger on a grain bun and a veggie black bean burger. “Our menu has food that fuels—everything on the menu is meant to have a positive nutritional impact on our bodies,” Green said. “Even things like a burger can be very nutritious if it’s sourced and made properly.” When ordering at the counter, guests see the list of locally sourced items from places such as K Bar K Meats in Pottsboro, La Spiga Bakery in Addison, TX Organic Mushrooms in Denison and more. “My wife and I have this conversation all the time about why we’re here,” Green said. “It’s a God thing. We want to educate people on healthier options for their body.”
rant. Green and his wife, Ashley, own and operate Clean Juice, which is also located in The Shops at Starwood with Up Inspired Kitchen. He said it was during one of his many visits to the eatery, while talking with the restaurant’s founder Mike Luther, that an idea began to percolate. Luther told Green that after owning Up Inspired Kitchen for four years, he and his wife, Rachel “Rae” Luther, had decided it was time to go in a dierent direction. “We loved the location, loved the concept and felt we could take it to the next level,” Green said. The Greens have since transformed the menu, patio and interior. Green’s sister, Erin Leeds, is the concept chef and created the menu and most of the recipes. Leeds’ culinary resume includes graduat- ing from the Culinary Institute of Charleston and Le Cordon Bleu. One of the concepts of the diverse menu is that it
Sean Green is the owner of Up Inspired Kitchen.
Up InspiredKitchen 5285 North Dallas Parkway, Ste. 400, Frisco 469- 579-4197
www.upinspiredkitchen.com Hours: Open daily 7 a.m.-3 p.m.
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