The Breadfruit & Rum Bar may have closed its doors to the public in March, but that hasn’t stopped the restaurant from serving lighthearted, sustainably sourced Jamaican cuisine in downtown Phoenix.
The Breadfruit will fully reopen in January 2021, but for now, it hosts a monthly jerk chicken pop-up, which will take place Friday on East Pierce Street.
Located just steps away from Arizona State University’s downtown, The Breadfruit & Rum Bar is committed to social and ecological sustainability.
Founded in 2008 by Danielle Leoni and Dwayne Allen, The Breadfruit has been a staple of Downtown Phoenix dining for over a decade.
“I wanted The Breadfruit to be an easy way for people to do good for themselves without having to think about it,” said Leoni, the co-owner and executive chef.
The Breadfruit’s commitment to sustainability and well-being of staff and customers is a quality separates it from other restaurants, Leoni said.
At The Breadfruit, food is an immersive experience where the menu becomes a conversation for social and ecological justice.
Leoni calls herself a “good food ambassador” and hopes to educate people about sustainable food choices.
“I’ve always seen The Breadfruit as my vehicle for helping people have a more positive relationship with food and their community,” Leoni said. “I want to help people feel inspired and more familiar with food that is grown, raised or harvested responsibly.”
The Breadfruit is fighting to make sustainable food more accessible, Leoni said. She aims to inspire others to do the same by advocating for a better food system.
The Breadfruit staff prides itself on serving certified sustainable seafood, zero-waste, recycling, composting, and supporting local agriculture.
“I just wish that after all these years of practicing these ethics, more restaurants would want to follow suit,” Leoni said.
Contact the reporter at wdcampbe@asu.edu.
