Hello!
I founded MetroFresh with the notion that fresh, healthy, and creative food should not be out of reach for the casual diner. With a daily menu of soups, salads, sandwiches, breakfast entrees, “after work” small plates (Uptown), and dinner entrees (Midtown,) MetroFresh uses the freshest in-season ingredients, locally grown and organic when possible, to build unexpected flavor combinations you don’t often find at a fast-casual cafe.
Our mission has always been to create a friendly “oasis” where our guests can take a break from their hectic lives. “People are going to come for delicious, healthy food,” I told my original crew in 2005, “but they’ll come back because they had a great experience.”
You’ll notice alongside the “FOOD” below, a column of “THOUGHTS.” I’ve always believed MetroFresh would succeed because it’s a personal and communal experience. That very first day when I sent out a mass email with our daily menu, I began with a personal story about how I loved fresh food as a child. I’ve started every day after that writing down these random thoughts about food, family, and life. I’ve been doing it as a daily ritual for so many years I figure, why stop now? I hope you enjoy it. And I hope you come see us.
Mitchell Anderson, Founder and Creative Chef
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Choose a location below:
For the time being we'll be closing at 2:30.
- M: Meat
- Gf: Gluten-Free
- D: Dairy
- Vn: Vegan
- Vg: Vegetarian
- F: Fish
- E: Egg
- N: Nuts
Thought
by Mitchell
Until yesterday only one person on the planet had heard my play, ("You Better Call You're Mother," written and performed by me November 4-7 Tickets on sale now by clicking here!) my amazing director Courtenay Collins. So funny story. Yesterday, I had the afternoon free so I was rehearsing by myself in my living room. I'm still at the beginning of the process, so it's a little rough - trying to remember my lines and recall the blocking we've been working on. Halfway through the first act I heard Lacey bark a couple times, but didn't really think anything of it. What I forgot was it was Friday afternoon when Cathy, my bookkeeper comes to the office to keep the books. There's a door from the patio right into my little office, so she can just slip in and out. Which she did with me not even knowing that she was here. It was only after I was yelling, screaming, crying, singing, you know, what you do in rehearsal, and I sat down at my desk that I realized she had been here for almost the entire time. Oops!
She said she enjoyed it, but I'm sure she must have thought I was just a little crazy. I know when Richie hears me practicing he does! So now two people are in on it. Can't wait until November when I can reveal it to the world. I really am having fun working on it. In the midst of the ongoing challenges of running a restaurant during a global pandemic, being able to spend a couple hours of "me time" working on a labor of love is a nice respite from reality.
Rockstar is in the kitchen this morning and then visiting Guest Chef Raymond Scott is taking over this afternoon. His menu includes some homemade torellini! YUM.
And then tomorrow we'll have brunch and our late afternoon "Chill" with DJ Ryan Plumley out front and Ray back in the kitchen with awesome Sunday Sliders! Come see us.