Owner Tim Lymberopoulos’ corner space at 1939 E. Kentucky Ave. debuted in 2012, maturing into a compact, but busy restaurant that lured diners from outside the immediate neighborhood with its commitment to local sourcing and “good honest food.”
The latest changes include expanding the kitchen to “meet demand and prepare food faster.” Beginning at 8 a.m. on Aug. 10, Fooducopia will serve breakfast and lunch daily from 8 a.m. to 3 p.m. and a Wednesday to Saturday dinner menu from 5 to 9 p.m.
Among executive chef Richard Glover’s creations, French toast, pancakes, eggs Benedicts, and scrambles for breakfast; chile rellenos spring rolls, poutine, and a grilled souvlaki platter for lunch; and entrees including mussels and clam pasta, pan-seared duck breast, a steak of the day, and a 30-day dry-aged beef burger for dinner. A separate take-out menu is also available.
• All Coverage of Fooducopia [EDEN]