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What: Everyday Edibles
Where: 1706 E. Main St.
To call ahead: 937-504-7400
On the web: www.everydayedibles.kitchen/
A new restaurant and catering business on East Main Street in Springfield will open this month, offering delivery and catering services that specialize in fresh, home-cooked food.
Everyday Edibles started in 2012 when owner Shannelle Townsend began catering and delivering meals from her home. With kids of her own, she said she wanted to find a way to offer affordable, home-cooked meals that were made fresh every day.
She also promoted the business on social media and eventually had to begin cooking in a commercial kitchen to meet the demand.
The business continued to grow and Townsend chose to open the restaurant in a long-vacant space at 1706 E. Main St. in Springfield.
“The city needs more bright spots,” she said.
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The restaurant will have a soft opening throughout this month, allowing her to fine-tune the restaurant’s hours, dine-in schedule and menu. A more steady schedule will be in place by September.
In the meantime, she will continue to offer catering to area businesses along with carry-out and delivery services. Few places deliver healthy meals in that part of the city, she said.
Regardless of how busy the restaurant might get, Townsend said she refuses to compromise in two areas.
“I never want to not deliver and I don’t ever want to become unaffordable,” she said.
Initially, the restaurant will be open four days a week for carryout and delivery, although the days and hours are subject to change.
Each day will offer a different menu item for delivery, including tacos on Tuesdays. Thursdays will include a chef’s choice that allows Townsend to experiment, while Fridays will typically include traditional favorites like cheese steaks and other comfort foods. On Saturday mornings, the business will offer breakfast and brunch options.
Townsend said she grew up cooking with her brother, Darrayn Myers, who helped start the business and developed several of its recipes. He died in 2014, and a photo near the restaurant’s entrance honors his memory.
She couldn’t have opened the business without her family’s help, she said, and several family members now work in the restaurant.
“I want the average diner to be able to stop by three or four times a week and not wonder where their money went,” she said.
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