Looking to expand its health conscious menu as well as its dining space and morning hours, Epic Food Co. has acquired the space previously occupied by Jewel Recycle. The additional space has allowed the eatery to put in a coffee and smoothie bar, additional grab-and-go coolers and about 15 more seats.

“It really opens up the original space and reflects what we’ve wanted the restaurant to be from the start,” said manager Mark Forman.

Epic, at 1113-F Military Cutoff Road in The Forum, is known for its fresh and flavorful menu chock-full of local proteins and produce. The restaurant specializes in salads, bowls and wraps, and offers many of its own creations as well as a choose-your-own style menu. Chef James Bain also prepares organic half chickens and fresh fish specials nightly.

While Epic has been offering free range and organic egg breakfast bowls and burritos since opening in 2012, breakfast now includes an oatmeal bar with gluten free steel cut oats and a variety of toppings. Breakfast is now served 8-10:30 a.m.

A full line of espresso-style beverages is available, all brewed with Counter Culture Coffee from Durham. As for smoothies, all are prepared with whole fruits and vegetables, no sugary purées. There are plenty of add-ins such as spirilla, bee pollen, flax, acai and a variety of proteins.

Customers will find distinctive combinations such as the Trippy Hippy with strawberries, dragonfruit, hemp, orange juice and agave nectar and the Purple People Eater with purple kale, bananas, blueberries and almond butter.

Bain, an avid waterman, will also be expanding his line of Surf Snacks and Surf Salts, which are snacks and seasoning blends sourced from some of the world’s best surf breaks. Bain has visited many famous surfing destinations in search of not only waves but flavorful finishing salts. His blends are exotic and complex. For the past couple of years Bain has put much of his focus on the restaurant, often running out of time to produce his snacks and salts. According to Forman, he will now be ramping up production with the hope of not only stocking the restaurant’s retail section but offering shipping as well.

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