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A popular item, the Power BLT, features two eggs, crispy bacon, avocado, sun-dried tomatoes, and sun-dried tomato pesto on a buttery brioche.

There are also several salads and the option to build your own. The same goes for the chef-designed grain bowls.

Customers can also find soup and side salads, and panini melts and sandwiches that will change with the seasons.

A special winter menu item, the Miso Mushroom Melt, showcased miso marinated mushrooms, swiss cheese, cilantro and housemade garlic aioli on focaccia bread.

The spring menu will be rolled out in the coming weeks.

Also on the meny is the juice bar featuring freshly made smoothies, and coffee and tea.

Unique to the Stamford location will be the addition of alcoholic beverages, like hard seltzers, wine, beers, margaritas, mojitos and espresso martinis.

“The salad bar is the star of the show,” Shaio said. “We have a beautiful market table, which consists of roasted salmon, chicken, blackened chicken, roasted vegetables, broccoli, mac and cheese. It’s a great, great value. You get a really nice portion of freshly cooked food from our market table.”

The mantra of Fresh&co is, “Just made just for you.”

“We really offer the consumer a large variety of fresh-cooked, just for them offerings. You can come in here five days straight and get something different for each meal part,” he said.

Shaio said the freshness of the ingredients and offerings separates Fresh&co from other brands.

“Everything is made fresh,” Shaio said. “Our ethos is really around small cooking portions that are made more frequently, versus large buffet-type offerings. We’ll be firing fresh salmon, fresh chicken, and fresh roasted vegetables a lot more frequently throughout the day. We make them kind of to order, and I think that separates us from some of the other brands out there.”

According to the company’s website, Fresh&co partners with local farmers and even has its own farm on Long Island where they grow produce and hyper-local seasonal fruits and vegetables.

Stamford made sense for expansion, Shaio said.

“Looking at the landscape in Stamford, there really wasn’t a concept that was like it. In New York, there are a lot of places that offer salads and grain bowls, and things of that nature, but out here, there just weren’t a lot of brands that were like us,” Shaio said.

“We saw a void in the marketplace here, and so far based on the last few days on the reception, we’re striking a positive chord with the community that we’re really proud of.”

Both Shaio and Saunders live locally in Fairfield County, and both had aspirations of getting into the restaurant industry.

“The preparation for the food offering is rather expansive. It mimics that of a full-service restaurant,” Shaio said of Fresh&co.

“For me, it was the best of both worlds, that we could execute for the consumer in a laid back, sort of casual environment, with the quality of food you’d get in almost a fine dining restaurant setting.”

Fresh&co in Stamford employs about 30 people as of now, Shaio said.

To start, the restaurant will be open Monday through Friday from 7 a.m. until 8 p.m., and Saturday and Sunday from 8 a.m. until 7 p.m.

Third party delivery options like Uber, Doordash and Grubhub will be launched in a few weeks. Customers will also be able to order online through the Fresh&co website, app and those delivery services.

Fresh&co also offers a robust catering menu. For more information, visit the brand’s website.

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