TORONTO — Kupfert & Kim’s has opened a fast-casual restaurant that offers a minimally processed vegan and gluten-free menu.
The brand opened its first location in the PATH in January 2013, originally launched Kupfert & Kim to fill an underserved niche in quick-service nourishing, sustainably-driven dining options. The space, designed by co-founders Mark Kupfert and Daniel Suss with Spencer Lui (formerly of Munge Leung and Burdifilek), features 36 seats, a geometrically beveled ceiling, copper lights by Denmark-based Norm Design and wall-to-ceiling glass dividers covered in Kupfert & Kim murals. There’s also a retail component featuring a selection of K&K merchandise such as organic cotton t-shirts, as well as Station Cold Brew, Village Juicery juices, Guyaki Yerba Mate and Chocosol chocolates.
The new location will also launch a weekend brunch menu, as well as a drinks menu with cocktails, gluten-free beer and cider taps, as well as biodynamic wines. A seasonal chef bowl, with a portion of the proceeds donated to a charity, completes the overhaul. The first in the series will be a collaboration with chef Matt Blondin of Omaw, benefitting Action Against Hunger.
