CLAY — CORE, a new fast-casual, “active lifestyle” eatery, plans to open April 23 at the former location of Jolime Fresh Garden Café in the town of Clay. The opening of CORE at 7265 Buckley Road, its first location, follows renovation work at the former Jolime, which closed late last year. The eatery’s […]
CLAY — CORE, a new fast-casual, “active lifestyle” eatery, plans to open April 23 at the former location of Jolime Fresh Garden Café in the town of Clay.
The opening of CORE at 7265 Buckley Road, its first location, follows renovation work at the former Jolime, which closed late last year.
The eatery’s owners announced the upcoming opening in a news release issued March 30.
The Caveny family joined Larry Wilson and Todd Mansfield in announcing late last year that they would transition the Jolime location to create a “unique active lifestyle” restaurant with plans to add additional locations.
The news release described Wilson as a “successful entrepreneur and restaurateur” and Mansfield as a “medical-industry veteran.”
Wilson, also described as a “long time friend” of the Caveny family, owns more than 25 Moe’s and Hoopla! restaurants throughout New York, Pennsylvania, and Maryland, according to the release.
They created CORE to offer quick meals for lunch and dinner featuring “unprocessed ingredients that enable peak performance.”
“For years, we have demonstrated a commitment to preparing our creations with fresh, local ingredients. We look forward to taking that to the next level with CORE,” John Caveny, co-owner of Jolime Fresh Garden Café, said in the news release. Jolime currently operates eateries in downtown Syracuse and Clay (North Medical).
The Clay location for CORE is the first of many that the ownership group has planned.
“Our goal is to bring great, healthy and clean foods to as many communities that will support our concept,” Wilson said.
The CORE menu features “healthy, hearty simple” meals based on leafy greens, whole grains, and “slow simmered” bone broths.
The customer can choose from seasonal vegetables, crunch toppings, and “sustainably raised” meats in their entrées.
