Tony and Nicole Gates want to serve up good tasting and good-for-you food at the new Boundary Street Cafe, which will open soon in the space once occupied by Shoofly Kitchen.
"He feeds 'em and I keep them healthy," Nicole Gates said.
Tony Gates is the former executive chef at Spring Island, where he worked for 16 years. Nicole Gates is a registered nurse in the Beaufort Memorial Hospital catheter lab.
They are combining their passions at the 1209 Boundary St. restaurant through menu options like the super foods salad, with ingredients that will include flaxseed-dusted salmon filet, baby spinach, blueberries, chick peas, toasted almonds, broccoli and tricolor organic quinoa.
The official opening is Nov. 11, Veterans Day, and the Gateses hope customers will come watch the parade go by. Family-and-friends days will be next week to give the staff a chance to work out any kinks.
Shoofly closed in September, and the couple leapt at the chance to move into the space. They had considered opening a restaurant for about three years, but couldn't find the right opportunity. Most options were to buy an established business, but they wanted to start their own.
Although the Gateses said they want to do their own thing, they're open to suggestions. When a former Shoofly customer asked what Boundary Street Cafe's hours would be, Nicole asked what hours he wanted -- early on Sunday so he could eat before church, like he used to do at Shoofly. Since hours hadn't been decided, the Gates said they could do that.
The menu also pays homage to the former business. Lemon pancakes were added to the menu when another former Shoofly customer requested something like the ricotta pancakes he used to enjoy there.
Health-conscious Nicole Gates is adding a perk for military members, who often eat fast food because they can't go into restaurants in uniform. If they call ahead, food will be delivered curbside.
And Tony Gates plans to put his vast experience with a variety of food at Spring Island to work. If a customer wants something that's not on the menu, he'll make it if the ingredients are available. They'll also provide custom catering for events and takeout meals for Thanksgiving.
Hours: 7:30 a.m. to 2:30 p.m. Tuesday through Saturday, 8 a.m. to 3 p.m. Sunday, with brunch.
Information: 843-379-1811, facebook.com
Follow reporter Erin Moody at twitter.com/IPBG_Erin.