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SYRACUSE EATS EPICUSE
Epicuse By Alyssa Dearborn
N
icole Samolis has a core philosophy about food. “you always have to take the ‘no-good-bite,’” said Samolis, owner of the newly opened Epicuse. “If you don’t like it, then you don’t have to eat any more of it. That is the rule in our house with me and my
kids. You have to try it. If you don’t like it, that’s okay. You tried. We all have our taste buds and we enjoy different things.” Samolis, who also owns and operates The Events Company and The SKY Armory, is motivated by her passion for hospitality and her deep love of food.
She believes that all food should be good, that all favors should be creative, and that every eater should a good bite and try something new. “I love food,” said Samolis. “I like all types of food. There’s few things that I don’t care for. But the way that I enjoy eating
Nicole Samolis
Photos by Steven J. Pallone
Glass of 2018 Marqués de Cáceres
Grilled Farroe Island salmon with parmesan risotto and roasted broccoli
April 2020
is in small bites. I’m a tapas kind of eater. But it doesn’t necessarily need to be super fancy, it just needs to be good.” Samolis’ personal food philosophies can be found in every corner of Epicuse, from the welcoming atmos-phere to the delicious food itself. She calls Epicuse a “synergy of hospitality, food, and beverage,” and there certainly is an option for every taste, palate, and dietary restriction at Epicuse. Breakfast, lunch, and dinner items are available for eat-in or take-out and each meal is made from locally sourced ingredients. Customers have a selection of curated meats and seafood, sandwiches and salads, and sides ranging from vegetables to more carb-based delights. Their fresh bakery section also allows guests to enjoy fine desserts on site or on the go. Out of those freshly made foods, Samolis claims that their most popular items include their roasted brussels sprouts and their sea salt chocolate chip cookies. As you move away from the counter serving all of the delicious, freshly prepared food and into the retail section of Epicuse, you can find anything from snacks to wholesome ingredients to bring home. Samolis ensured that the retail space was highlighting local farmers and manufacturers that — like her own businesses — value fair-trade and sustainability. Everything in Epicuse is curated with ethical practices in mind. The idea of combining a restaurant with a market was imagined due to a need that Samolis saw in the Downtown Syracuse community. “I’ve been living downtown for close to nine years now.” Samolis said. “And being Women in Business Edition
