NORFOLK — After another restaurant space opportunity opened up in Selden Market, The StockPot decided to add its healthy comfort food menu to another location.
The StockPot’s original location is in Virginia Beach’s ViBe District on 700 19th Street Suite 106 and they’ve been open since 2015, said Anne Galante, The StockPot’s owner and chef.
“Out goal was to sell healthy comfort food when we opened,” she said.
The StockPot’s Selden Market location opened Jan. 25 on 215 East Plume St.
A perk of opening up a second location was the ability to design the new space and serve a whole new crowd, she said.
Chef-driven, from scratch, healthy comfort food
Galante grew up cooking with her family where food was the center of major family events.
After high school she got a degree in exercise science and physical education before deciding to dive into the culinary world.
She started cooking locally in 2010 and moved on to open her own restaurant in September of 2015, she said.
The food served at The StockPot has been described by guests as different from any other foods they’ve eaten at restaurants, Galante said.
They make all of their stocks, sauces, biscuits and soup bases from scratch.
Galante said she avoids processed foods in her cooking.
She bases her healthy menu on the healthy lifestyle she leads outside of the kitchen, she said.
The Norfolk location has been settling into it’s new digs well so far.
The StockPot is working with a larger space, a different layout and two floors.
The new location has 20 booth seats, 14 seats at the bar and another 16 seats on the second floor.
Galante said she and her business partner, Patrick Edwards, had written in their business plan they wanted to expand and the space opening up in Selden Market fit right in their timeline.
They got to work with the Work Program Architects in Norfolk, designing how they wanted the new location to look.
A big difference between this location and the Virginia Beach one was the types of food the customers seemed to order most, Galante said.
“Norfolk wants soup while Virginia Beach wants breakfast all day long,” she said.
By having the two locations and sous-chefs running each restaurant, Galante is now freed up to pursue new additions to her menus and learn more about new culinary styles.
She said for now she and Edwards are happy with the expansion and are looking to keep improving their menu.
Click here to see the full menu available at The StockPot’s two locations.