Chico Feo brings flair of the islands to breakfast
By Lorne Chambers | Editor
Local Renaissance man Hank Weed spent the better part of a decade aboard a sailboat, bouncing from one Caribbean island to the next. So it should be no surprise that the sailor turned restaurateur/bar owner puts a little flair of the islands into eveyr aspect of his business, Chico Feo. From the cuisine — fish tacos, curry goat, Cuban beans and rice — to the laid-back island vibe at the unique backyard bar and eatery that sits on the corner of Ashley Avenue and Second Street.
Continuing in that vane, Chico Feo recently began serving breakfast out of the front of the building, facing Ashley Avenue. The menu includes tropical acai bowls, Cuban-style pressed breakfast sandwiches, citrusy Bahamian tuna and grits, and rich and sweet Cuban coffee. Also, Weed’s own famous cold press coffee, which gained popularity at his previous endeavor as co-owner of Queen Street Grocery downtown is also once again available.
Loyal drinkers of Captain Weed’s Cold Press Coffee were saddened that the cold, bold, and caffeinated beverage was seemingly gone forever as Weed focused on building his new business out on Folly Beach. But devotees of the coffee will be glad to know that they can again get their fix every day at Chico Feo.
Serving breakfast every morning from 7 a.m. until 3 p.m., Weed renovated the front porch of the palce to offer walk-up window service for patrons who want to just grab something quick to go or sit a spell at the small wooden bar across the front of the house-turned-restaurant.
Joining Weed in the mornings is Billy Pope, an old friend who worked with Weed at Queen Street Grocery. Pope’s acai bowls, aka Bliss Bowls, are one of the highlights of Chico Feo’s breakfast fare. Popular in many surfer communities, acai bowls start with the frozen and smashed acai berry, which grows in South America on the same palm tree that heart of palm comes from. “It’s loaded with antioxidants and other good things,” says Pope, who first became acquainted with the bright, purple berry while living in Puerto Rico.
With a passion for eating healthy, Pope makes his own nut butter to put on top as well as gluten-free granola, bananas, and strawberries for the “OG Bowl.” For the “Sweet Tooth,” he adds coconut flakes, cocoa nibs, and locally-sourced honey. The “Beasti Bowl” includes chia seeds, pumpkin seeds, goji berries, and kiwi. Or if you want to create your own Bliss Bowl, you can choose to top yours with a host of other fresh ingredients, such as blueberries, pineapple, mango, and kiwi.
The Bliss Bowls come in two sizes: regular for $7 and large for $11, with the former being large and the later being very large. “It’s just a delicious, healthy alternative for breakfast,” says Pope. “Perfect for before a workout or after a workout.”
If you’re wanting something just a little less-healthy for your morning meal, Weed has concocted a handful of creative breakfast sandwiches, including a pork belly sandwich, topped with a mango jalapeño glaze, pineapple, crispy plantains, brie, and caramelized onions. There’s also a ham and egg sandwich, which includes hash browns and avocado and a turkey sandwich with crispy bacon, green apple, sharp cheddar cheese, and a cilantro aioli.
In addition to the acai Bliss Bowls, savory breakfast sandwiches, and Cuban and cold press coffees, Chico Feo is also making their own kombucha, a fermented tea that is full of probiotics.
Chico Feo is located at 122 E Ashley Ave.For more information, call 296-7155 or visit www.chicofeos.com.
