From Uncertainty to Stardom: Jelly Cafe + Q&A With Owners

Owners of the Jelly Cafe and husband and wife team, Josh Epps and Christina Smith, opened this happening brunch spot after realizing there was a need for mom and pop style eateries in the city. “We always saw a long line at Watercourse Foods during brunch. But they didn’t serve bacon,” laughs Josh. Jelly goes so far as to even include bacon in pancakes. The duo opened the doors in 2011 with some uncertainty as Capitol Hill wasn’t the eclectic neighborhood it is now. And three years later, the concept is not only a staple for regulars and sought after by tourists, but has seen enough success to welcome a second spot off E. Evans Ave. But the creativity doesn’t stop at brunch for these two. In a few weeks, expect a boutique burger spot, Royal, to open in the Berkley neighborhood. What’s most amazing (aside from the the house made platter of flavor filled donuts ) is how the two started their journey, after they met on a plane headed to San Diego. Josh was a former jeweler, and his wife a massage therapist. Now, they are masters of the restaurant scene.

Top Menu Picks:

Red Flannel Hash – Beets, bacon, onions, red potato, and sweet potato atop two eggs.

Tres Leches Pancakes

For Lunch: Molly Hot Brown – House roasted turkey served on french toast smothered in green chili cheese sauce topped w/ bacon and griddled tomatoes

Atmosphere: Poppy colors of orange and pink decorate the space. Find booths, tables and bright orange bar stools. On the walls, spot vintage cereal boxes, some even dating back to the 1960’s.

Carri’s Catch: If there is along wait, or even if there isn’t, order up a croissant with house made jam. The flavors change weekly. When we went to dine it was apricot vanilla, aka not your average Smucker’s but the real deal.

We catch up with the owners here:

Q: What are you most proud of with the businesses?

The neighborhood was pretty bad when we moved in, we feel we had a lot to do with turning it around.

Q: Will you stop at three spots or continue to grow your restaurant brand?

I am right in the middle of opening a restaurant, so I can tell you unequivocally we will never go through this again. Not sure what I will say in 8 months though.

Q: Who has been your most memorable guest?

Billy Gibbons of ZZ top, he came in and brought his beard.

Q: If you could give a shout out to one employee or person who has helped steer your business, who would it be.

Our chef David Payne his been instrumental in realizing our vision.