By Michaela Greer
Photography by Gary James
he owners of Myapapaya Juicery + Kitchen, Adam and Michelle Kanner, are pioneers in their own right. When they decided to open Myapapaya in its current location, no one understood why. 1040 Bayview Drive was considered cursed. None of the previous businesses in that location ever lasted very long. In fact, on the way out, the owner of the preceding business told them that they would not last more than four months. Two years later, Fort Lauderdale’s first cold-pressed juicery and kitchen has not only survived past expectancy, but it has become a thriving rendezvous for health-conscious patrons.
Adam Kanner had been a private chef for 20 years before opening Myapapaya. He confesses that he loved being a private chef, but with a baby on the way, it was time for a change. Realizing that there were no fresh juiceries in Fort Lauderdale, the Kanners were determined to fill that niche.
In the summer of 2012, the Kanners welcomed their daughter, Mya, into the family. Adam laughs as he recalls how his 83-year-old aunt called him with the idea of naming the juicery after his daughter. Funny at first, the name got them thinking, and that November, the affectionately named Myapapaya opened its doors.
HEALTH CONSCIOUS: Juicing is like the new french fry. People are tired of junk food and are finally realizing what’s good for them.
The couple admits that building Myapapaya to where it is now was hard work. They remember 16-hour shifts, many times with Mya cradled to their bodies in a sling as they worked. They created menus that would feature what the public wanted, collaborating with local farms to ensure the ingredients were as fresh as possible. “We knew that this is what people wanted, they just didn’t know where to get it,” Adam says. “It’s not an idea; it’s a new way of life. Juicing is like the new french fry. People are tired of junk food and are finally realizing what’s good for them.”
Adam believes that “a restaurant is a living, breathing thing” and wanted the atmosphere to reflect the same idea. The 1,300-square-foot space is outfitted in wood from the countertops to the handmade tables. Natural light pours into the restaurant, which features paintings of fruits and vegetables created by his mother and plants placed throughout. Many of the ingredients are displayed in transparent jars so that customers can see what they are getting and often where it’s coming from. The open-concept kitchen also allows for optimum viewing.
“Juicing is like the new French fry. People are tired of junk food and are finally realizing what’s good for them.”
The menu, not to be outdone by the decor, delivers. Entrées consist of favorites such as the all-natural, air-chilled grilled chicken sandwich, while the beverage menu features elixirs and blended drinks with house-made nut “mylks.” “We pick the best dishes for our regular menu,” Adam says. “Our daily specials are created that day with seasonal items from the local farms, and everything is cooked to order.”
The biggest aha moment for the couple, according to Michelle, was being able to take a vacation. “We thought that with a baby and a restaurant to run, we were tied down,” she jokes. “But we were able to take a vacation and the place ran—better than when we were even here.”
As for the future of Myapapaya, the owners plan on adding other locations, but for now, they’ve expanded the current one. The restaurant doubled in size and features a kids’ room, complete with toys and a chalkboard, and a grab-and-go section for customers on the run. Michelle perfectly sums it up: “We just like pleasing the people. It’s exciting when new customers come in or when regulars bring their friends in—that’s what keeps us going.”
Originally appeared in the Winter 2014 issue.
