Be it a plate of bright, runny eggs or a tall, juicy hamburger, at the heart of every single dish that comes from the tiny, open kitchen in Benton Harbor’s Mason Jar Café lies a common strand of DNA: simple, healthy, locally sourced ingredients.
“We always know where our products are coming from,” said restaurant co-owner and head chef Abel Martinez.
It was this philosophy that led Abel and his wife, Jayme Cousins, to finally exchange their titles of “employees” for “restaurateurs,” launching the café in May 2014.
Based on the constant influx of people to the vibrant, pastel-colored confines of the restaurant, their farm-to-table formula appears to have worked its charm with hungry visitors to the downtown area.
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