Miami, FL – May 23, 2019 – A new egg has hatched over Miami’s Wynwood neighborhood, LAID Fresh. Founded by Chef Michael Lewis, Executive Chef / Co-Founder of the award-winning KYU, and Steven Haigh, Lewis’ Co-Founder at KYU curated the brand. LAID Fresh offers an egg-forward all-day eatery, the idea was born when the duo realized A. they were hungry and B. they were seeking a breakfast and lunch destination in Wynwood. Lewis and Haigh saw a need and within a few weeks of talking about concept they put their vision into action. Located 250 NW 24th Street, the fast casual concept is now open Tuesday-Sunday 8AM-5PM.

The eggsperts curated a menu centered around the idea of either having breakfast, lunch, or both! With a menu ranging from handcrafted farm fresh egg sandwiches severed in a variety of ways from the classic sausage, bacon, cheese, or “so extra” items such as avocado, crispy herb potatoes, and more. If you aren’t a breakfast lover, any sandwich can be turned into a salad, just tell them to “make it fresh” and egg will hatch over a bed of local greens. Drink choices include speciality selection of coffees tea, and even champagne and beer from local Miami breweries. As far as the design, the destination is a fresh creative space where guests can an unwind, lounge, and listen to music from the unique hanging headphones.

World Red Eye got the coop with Michael and Steven to get a closer look at how the new restaurant concept is transforming the Wynwood neighborhood. Read the full Q&A below!

WRE: How did you egg-zactly get started in the hospitality industry? How did you come up with the concept for LAID Fresh?

Michael Lewis: I started working in the restaurant industry as a student in New York. I found that scheduling was more flexible as a student and it eventually turned into a full-time gig. As far as conceptualizing LAID Fresh it was out of hunger! My business partners Steven and I would sit in the early afternoon and contemplate how we could eat breakfast in Wynwood. The conversation kept leading to “someone should open a great breakfast/lunch spot here,” and after a few weeks of talking about it, we realized it should be us.

WRE: What kind of experience do you want guests to have at the restaurant?

Steven Haigh: We want people to have a tasty bite but also, come in and feel relaxed and comfortable. We wanted to create a space for people to bring their family or have a business meeting— a nice friendly neighborhood vibe and escape from the crazy world of Miami.

WRE: How does your experiences at restaurants like KYU and ZUMA influence the menu and overall experience at LAID Fresh?

SH: They haven’t really influenced the menu because it’s very different, but the attention to details and locally sourced products is aligned. At Zuma and KYU, we always try to make a relaxed and appreciated atmosphere where even the music and temperate is right—it all translates to our goal of delivering a consistent, high-quality experience.

WRE: Out of all the neighborhoods in Miami, what made you decide Wynwood? 

SH: We’ve always loved the neighborhood! Both of our personalities fit perfectly with the wonderful community, the art and low-rise buildings. We feel super lucky to have been able to open a few restaurants in the neighborhood and that it’s allowed us to spend a lot of time here.

Being locally sourced means that we have traceability, which is a great thing. We know that they didn’t spend days or weeks on a truck, plane, or train and we know that they are super fresh because we talk to the farmers.

Michael Lewis

WRE: What was the inspiration being the design of the space?

SH: It was a collaborative effort with a great design team! We just wanted to translate a nice airy, bright, friendly, relaxed environment with interactive elements that make the experience easy and stress free. The interior features artwork from acclaimed street artist duo 2Alas known for their black and white, geometric urban murals.

WRE: What was the idea behind the hanging headphones at LAID Fresh?

SH: Life can be stressful and sometimes, you need to tune it out or just want to listen to different music that sets your mood whether it’s to meditate, get motivated or just rock out.

We just wanted to translate a nice airy, bright, friendly, relaxed environment with interactive elements that make the experience easy and stress free.

Steven Haigh

WRE: What is your favorite item on the menu?

SH: The soft scrambled egg with brie, avocado and a little bacon alongside dragon fruit juice from Expressed Juice.

ML: Our fried chicken sandwich. It bridges the gap between breakfast, lunch and dinner. It’s a great to have at the beginning of the day or during lunch and it makes a great hangover food.

WRE: What is the benefit from eating local farm raised eggs than your ordinary grocery store eggs?

ML: Being locally sourced means that we have traceability, which is a great thing. We know that they didn’t spend days or weeks on a truck, plane, or train and we know that they are super fresh because we talk to the farmers and know when eggs are laid and that there aren’t any hormones, antibiotics or anything funky. We source our eggs from Lake Meadow Farm, which is located a little closer to Orlando. They have an amazing all-natural program where chickens are raised and fed naturally. Happy chickens lay happy eggs!

WRE: What can you offer those who follow the gluten-free or vegan diets?

ML: We have gluten free options on the menu including salads, the crispy herb potatoes and all of our sandwiches can be made gluten free by swapping out the buns for our locally farmed greens. As far as vegan, the options are limited. We can use a vegan sub, but the salad dressing has farm cheese in it.

WRE: LAID Fresh also offers an array of canned wines, tell us more about the selection process?

SH: We got the LAID Fresh team together at Michael’s house and tried 60 canned wines. The tasting process started out as serious, and not all of the wines were great, but it turned into sitting around, telling stories and just having fun. We ended up finding some real winners.