Wash Park’s Fooducopia recently reopened to the public after a 10-day renovation and interior redesign. Fooducopia first launched as an organic retail store with a small cafe; after it found neighborhood loyalty and garnered attention from 5280 and Westword’s “Best Brunch” award in 2014, owner Tim Lymberopoulos decided to expand the dining area and make it more accessible for the local breakfast, lunch and dinner crowd.
The new space was designed by Johanna Woodrow Designs and reflects the style of Fooducopia’s true farm-to-table roots. “It’s my design philosophy to create spaces that function to meet the needs or improve the lives of those who use them,” Johanna Woodrow said. “I like to go beyond the aesthetics of a space and find how people interact with them, and that’s absolutely what we achieved with Fooducopia.” The cozy space boasts repurposed barnwood and remains community-focused with shared tables and public events.
The increased square footage will allow for shorter wait times and the addition of a dinner service, seating up to 32 guests. The retail side will still offer local and organic goods to patrons; all produce is organic and sourced as locally as possible, and pasture-raised eggs will be collected daily from chef Richard Glover’s farm, Oatland Sage Farm & Farmyard, and a handful of small Colorado egg farmers. Local purveyors and small producers include: Coda Coffee, Haystack Mt. Dairy, Boulder Breadworks, Real Dill Pickles and Hazel Dell Mushrooms.
“We found that people were really enjoying the food at the restaurant — using really good, local, organic, ingredients alongside Chef Glover’s culinary skills, we realized we needed to expand our seating capacity,” owner Lymberopoulos said. “With that, we wanted to incorporate a look that represented our menu and feel — warm and welcoming. We’ve kept our market, which is an important part of our model. We want to be transparent about the food we use, if someone enjoys a dish, for example, the cuban sandwich — we can tell them that we use Anija’s Mustard from Fort Collins and Real Dill pickles from here in Denver. Many of our ingredients are available in the market if you’d like to take it home. It’s a nice neighborhood spot, and a good way to save a trip to the larger grocery stores. When we first started, our main goal was to try to create more opportunities for consumers to discover smaller food producers, farmers, and artisan makers. Our mission is still the same even though we’ve evolved; our goal is to connect people with good, honest food.”
Fooducopia is now open from 8 a.m. to 7 p.m. Monday and Tuesday and 8 a.m. to 9 p.m. Wednesday through Sunday.