New CoreLife Eatery Location Caters To Health-Conscious Diners
Healthy Eating
STORY AND PHOTOS BY MELANIE KOPACZ
Eating is at the core of our daily lives, and now more than ever, healthy eating is a priority. That’s why Drew DeGrazia, owner of CoreLife Eatery, didn’t let uncertain times stall his plans for a midJune opening. The fast-casual restaurant comes power-packed with its greens, grains and broths concept that’s already proving to be a winning trifecta at its new location on the east side of State Road 7, near the border between Royal Palm Beach and Wellington. “We are a concept that will make you healthier and happier. That’s the concept I’m bringing to the neighborhood — trying to make people’s lives a little bit better,” DeGrazia said. The nearly 3,000-square-foot location welcomes you with bright orange décor, light wood tables with sunlight pouring in from its many windows. It seats up to 120 in normal times, but the restaurant is currently operating at half capacity in the dining room with takeout available from a separate pickup area. “Our customer service, hands down, will have people wanting to come back once they’ve been in the door,” he said. Cheerful signs guide you along your way to the counter to create your bowl of choice, aimed to please all taste buds and dietary needs. “The food is made right in front of you, so you see what’s going on in the kitchen,” DeGrazia said. “We are a scratch-made kitchen.There isn’t a thing that comes in here in a bag that’s premade. It’s all made fresh daily, so that’s
(Clockwise from top left) CoreLife Eatery is located on the east side of State Road 7; the popular broccoli cheddar soup is served with a parmesan crisp; the ahi tuna poke taco on naan bread; the steak, bacon and bleu cheese salad bowl is a top seller; the restaurant serves an assortment of fresh-made organic drinks; the Korean pork bowl; and bowls are created quickly to order with quality ingredients.
where our difference is. It’s clean and organic. I don’t have a freezer in the building, and I don’t have a fryer. If it’s a hot product, it was either on our flame grill or it was in the oven.”
From the moment you step to the counter, it looks like a section of the produce aisle. Let’s start with the green bowls. “We have multiple options,” he exwellington the magazine | september 2020 63