Trasca & Co. Eatery reinvigorates itself with help of former KC’s Kitchen owner

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Trasca & Co. is a popular, locally-owned restaurant opened in Ponte Vedra Beach by Sara Frasca in 2015. The fast-casual style eatery is known for its “Panino” sandwich, which was invented by Frasca’s grandmother in 1974. Three generations have perfected the Panino, which is made from meats and cheeses wrapped in thinly pressed dough and baked golden brown. 

It’s hard to imagine it gets better than that. 

Recently, however, the company has merged with Karina Coryell, the former owner of KC’s Kitchen. KC’s has been a staple in Ponte Vedra for providing prepared food and catering with a focus on whole, natural foods. Now that Trasca & Co. has blended their concept with Coryell’s vison, the restaurant has significantly more options on the table.

“We are two companies merging and also two business women merging,” Coryell said. “Our mission is still the community. We both live here and have eight children between the both of us. That’s what Trasca is, community-driven and family-driven.”

Trasca has already undergone changes with the merging. The restaurant now offers breakfast, which includes healthy options such as chia bowls and yogurt with granola and fresh berries. The eatery also added a breakfast Panino, fresh-baked bagels and Bold Bean coffee. 

“We are trying to grow our overall footprint,” Frasca said. “KC’s Kitchen is a very authentic form of whole food. So whole grains, organic. We want to do everyday meals made healthier.”

Other aspects of KC’s Kitchen are rolling over to Trasca. The restaurant has made available “Grab and Go” meals for anyone wanting to get something when on the move. Also, it has expanded its catering options and ability. They now offer a “corporate lunch box” for businesses wanting to cater for employees, and they also plan on opening a full customizable menu at the start of March. In addition, the restaurant will be remodeling its look in accordance with the rebranding. 

The focus will still be on fresh and homemade. The two women feel equally about the importance of establishing a healthy, whole food restaurant.  

“We make everything from scratch,” Coryell said. “Everything. Our dressings, our dough. Our chicken, we bake. Soups never come from a bag to warm up. It makes a huge difference. We don't buy anything ready-made.”

Frasca said bringing on Karina is a “pretty big deal” for them.

“We will have a new partner and new offerings,” Frasca said. “We are reinvigorating Trasca. I guess you could say we are new and improved.”