OUR FOOD

Superfood centric

One of our core principles at Bricks & Bowls is that food should be both delicious and nutritious. That’s why we’ve crafted a menu that’s full of ingredients that are considered superfoods. These ingredients not only taste great, but they’re also packed with essential vitamins, minerals, and antioxidants. We’ve carefully selected each item on our menu to include nutrient-dense superfoods like arugula, red onion, beets, kale, spinach, turmeric, broccoli, cranberries, sweet potatoes, and almonds. We wanted to create a menu that not only tastes amazing, but also supports our customers’ health and wellbeing.

Whether you’re looking for a hearty salad, a wholesome sandwich, or a nourishing side dish, you’ll find plenty of options on our menu that are both tasty and nourishing. So come in and enjoy a meal that’s not only satisfying, but also good for you!

CHEF-CRAFTED

Great food starts with talented chefs who are passionate about their craft. That’s why all of our menu items are chef-crafted by experts with years of experience in the culinary world. Our chefs are dedicated to creating unique and flavorful offerings that are both delicious and wholesome. They put a great deal of thought and effort into crafting each and every menu item, using only the freshest and highest quality ingredients, which is reflected in every bite. Whether you’re ordering a signature bowl or focaccia sandwich, we’ll be sure to take you on a culinary journey that’s fresh, flavorful, and satisfying.

SCRATCH-MADE

At Bricks & Bowls, we believe that the best way to create delicious, high-quality food is to start from scratch. That’s why we make everything in-house, from our signature focaccia bread to our sauces and dressings. We cut all our produce in-house to ensure that it’s fresh and of the highest quality. Being scratch-made means that we have control over the entire process, from the ingredients we use to the way our food is prepared. This approach allows us to create unique and flavorful offerings that simply can’t be replicated by using pre-packaged or processed ingredients. We take great pride in the care and attention that goes into every dish we serve, and we believe that our commitment to scratch-made cooking is what sets us apart. 

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Johnny Nartowicz, the owner and co-founder of Ghost Kitchen Orlando, attended Rollins College where he earned his bachelor’s degree in International Business. He then went on to pursue his master’s degree in business administration at Rollins College Crummer Graduate School of Business. There, Johnny concentrated in management and was inducted into the International Business Honor Society, Beta Gamma Sigma, for graduating as one of the top students in his cohort at business school. During his time at Rollins College, Johnny was an NCAA varsity collegiate student-athlete, being the team captain of the Rollins College men’s soccer team and helping lead the team to a conference championship title, multiple conference tournament final appearances, and an NCAA tournament appearance.

Growing up with a professional chef as a parent, Johnny grew a love for cooking and wanted to pursue a career centered around food in the restaurant industry. He began his professional career working for his family’s international culinary consulting firm, providing strategic insight to various companies throughout the foodservice sector. Working for NICCLLC, Johnny ideated Ghost Kitchen Orlando to adapt to the shifting restaurant industry and consumer trends. In his free time, Johnny enjoys spending time with his family and friends, golfing, playing soccer, and going to the beach.

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Jay Nartowicz, co-founder of GKO, has experienced an extraordinary career in the restaurant industry as a professional chef. Jay is a graduate of Johnson & Wales University in Providence, Rhode Island. His culinary career has included senior management positions for some of the largest branded chains and restaurants in the United States and United Kingdom. He is a founding Board Member of the Research Chefs Association and has lectured at the University of Houston and University of Illinois. Jay has been recognized and awarded throughout his career for leadership, innovation, speed to market, and team building. Jay was The Director of Food Innovation and Development for Whitbread, plc, in the United Kingdom. As Department Head, his team included culinary, business development, equipment process, and commercial finance for over 43 brands that totaled over 4,200 units.

Before Whitbread, Jay had a similar position in the United Kingdom for Allied Domecq, plc, which originated in the United States with their retail brand. In the United States, Jay has held Senior Culinary Management positions with Walt Disney World, Back Bay Restaurants, Boston Market, TOGO’s, Darden Restaurants, and Griffith Laboratories.
In 2002, Jay started his own company, Nartowicz International Culinary Consulting, LLC. With Jay’s unique experience, skills, and talents, his consulting business has paved the way for growth for multiple restaurants, new concepts, retailers, foodservice suppliers, and manufacturers. Jay has successfully grown his culinary consulting company to be able to assist in launching some of the most popular and recognized menu items for foodservice brands around the globe. Jay lives in Orlando and loves spending time with his family. He is most proud of the personal and professional successes of all his children. Jay loves to prepare family dinners, travel, golf, dine out, and go to the beach with family and friends.

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Julie Nartowicz, managing member of Ghost Kitchen, also serves as the Vice President of NICCLLC. Julie has a keen ability to see foodservice products and strategies through the eyes of the consumer. Her responsibilities include marketing, communications, presentation strategies, and procurement. She also assists with new concepts and crafting recipes, while being exceptionally skilled at dessert and bakery product development. In her role at NICCLLC, Julie has helped to launch numerous products, restaurants, and brands.

Julie’s prior restaurant operational experience includes managing some of the first Boston Chicken sites in Massachusetts and Connecticut. She was also a key member of the opening team for Joe’s American Bar & Grill, which is a part of the Back Bay Restaurant Group. Julie is a graduate of Keene State College in New Hampshire, with a Bachelor of Science degree.

Julie enjoys spending time and being active with her husband and children. She also likes running, family dinners, traveling, going to restaurants, attending concerts, and relaxing at the beach.

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Colton O’Dwyer is the Chief Marketing Officer of Ghost Kitchen Orlando. He is responsible for all aspects of Ghost Kitchen Orlando’s marketing efforts including brand awareness, social media outreach, paid advertising and more. Colton attended University of Central Florida where he earned his Bachelor of Science degree. He then went on to Rollins College Crummer Graduate School of Business where he earned his Master of Business Administration with a concentration in Entrepreneurship. Colton began his professional career working at several marketing agencies in the downtown Orlando area and as a marketing consultant for multiple non-profit organizations. Colton also doubled as a freelance digital marketer specializing in website design, paid advertising, and social media marketing where he helped countless companies strengthen their digital presence.

While obtaining his MBA, Colton met Ghost Kitchen Orlando co-founder Johnny Nartowicz. When Johnny introduced Colton to the concept of a Ghost Kitchen and the shifting consumer trends in the restaurant industry, Colton knew he would be a great fit and be able to bring his marketing prowess to the table. In his free time, Colton is probably trading cryptocurrency, playing piano, working out, or making mediocre techno music.

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