Today we’d like to introduce you to Emily Rankin.
Hi Emily, so excited to have you with us today. What can you tell us about your story?
I am an Orlando native and was raised in the fine-dining restaurant business. While being introduced to high-end foods in these restaurants, my mother was very focused on healthy eating, and for much of my upbringing, we ate vegetarian or pescatarian.
I started working in restaurants as soon as I was old enough and began to aspire to be a chef around 20 years old. At that point, I moved into the kitchen and started learning that side of the business and art. My father is an artist, so that was also an influence on how I saw the craft.
When I was in my late 20’s after living and learning about sustainable foods systems in Portland, Oregon I moved home to share my newfound knowledge and experience. I started the Audubon Park Community Market and later Local Roots Farm-to-Restaurant Distribution, a state-wide food hub connecting local chefs with locally grown foods. Then I opened a Local Roots Farm Store in the East End Market, connecting the community with these locally made and raised goods.
As years passed the East End community was asking for more already prepared foods and a better understanding of how these locally grown foods could be cooked, so I started evolving the space into a local eatery. In my mid-thirties I was having some health problems and had recommendations to limit my sugar intake, remove gluten, dairy and alcohol from my diet. It made a huge impact on how I felt! However, it meant giving up on eating at so many delicious restaurants, which had been a huge part of my life for so long.
So I transformed my space at East End into Bird of Paradise, a place where you could eat real healthy foods, while never missing out on flavor and experience. My love for tropical foods growing up in Florida was very ingrained by my parents and I have always loved the favors of the islands from Asia to the Caribbean. The menu really showcases these regions in a way that makes you feel amazing when you eat it. We focus on certified organic vegetables and meats, as well as only wild local seafood.
In March 2020 we were scheduled to launch our second location in New Smyrna Beach and then Covid happened. At that time I decided to focus on the new larger location and enjoy being beachside. Now we have a beautiful tropical eatery right on Flagler Ave, just steps from the Inter-coastal on one end and a short walk to the beach on the other.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I have never been interested in anything that was already being done; I thought then why do it? If you are building new roads it is never going to be smooth at first, that takes time.
The farm network and support systems (Audubon Park Community Market, Local Roots hood hub and grocery, and the Florida Local Foods Summit) we create were beyond challenging and I have never imagined working so hard and sleeping so little, hence the health issues that followed. We are still in the first stages of building a local sustainable food system in Florida and while we are able to have great crop diversity, we have a big state and unique seasons making food hub models really challenging for small organic farms. It was hard to move past that model, but I think it did help a lot of small farms get established and understand how to sell in the market. So I still like to think of it as a success. I spent 12 years giving all of my energy to local farmers and I think it made a difference.
Also, I would never recommend opening a new restaurant in the middle of a global pandemic, but what does not kill you only makes you stronger. They say that right? Looking forward to a Covid-free time and I know we all are!
Appreciate you sharing that. What should we know about Bird of Paradise?
Our menu is bright with tropical flavors and makes you feel amazing when you eat it! Almost all of our ingredients are sourced certified organic or naturally grown by local farmers we know. Our seafood options are always locally sourced in Florida and our meats are certified organic. We are vegetable-centric in our recipe design, always showcasing vibrant and nutrient-dense plant-based foods as the foundation of our plates. In turn, if you are vegan we have lots of options. We focus on low-sugar recipes and never cook with refined sugars. The entire food menu is both gluten-free and dairy-free, yet satisfying and flavorful. We have a beautiful selection of craft beers and wine, as well as delicious craft sparkling wine cocktails. The tropical mango mimosa is a must-try. If our menu seems different, it is because it is. We urge you to step out of your comfort zone and experience the flavors of the best ingredients we can find. Everything on the menu is made in-house and with absolute love.
We are located at 114 Flagler Ave in New Smyrna Beach, Beachside in a historic bungalow with a wraparound porch. The interior is furnished with a modern topical style and filled with hand-painted murals and live edge tables to make sure you are having a fully authentic Florida experience. We like everything in the space to be handmade with love.
Are there any important lessons you’ve learned that you can share with us?
Always give your all, and that way even if you fail you know you gave it everything you had.
Contact Info:
- Email: info@birdofparadisefl.com
- Website: www.birdofparadisefl.com
- Instagram: @birdofparadisefl
- Facebook: @birdofparadisefl
- Yelp: https://www.yelp.com/biz/bird-of-paradise-new-smyrna-beach-2
Image Credits
MacKenzie Smith
Jennifer Blalock
Patrick Eichstaedt
Claudio Beier
Emily Rankin
Roberto Gonzalez
