About HUGOS
 

In 1975, Hugo’s was a butcher shop that was purchased by an employee, and our founder, Terry Kaplan. His vision for (the new) Hugo’s was to create “a kitchen producing original, wonderful foods found nowhere else” and “to have a family of co-workers who cared for each other in a genuine way. They would experience support, respect, and feelings of well-being. That would be the true heart and soul, the inspiring element" of Hugo's. The crew called themselves “Hugonauts”, reflecting their commitment to our mission and the joy they experienced working together with equality and harmony.

 Meat took center stage; stock pots simmered all day and gourmet foods were sold in refrigerated deli cases. A few tables and chairs were added. And then a few more, as demand continued to grow. By 1980, Hugo’s had transformed from neighborhood take-out to a full-fledged restaurant, garnering national attention for the “Power Breakfast” and all the unusual menu items found nowhere else.

 Today, the restaurants still rely on Terry’s vision for Hugo’s, though our tastes have changed to feature plant-based proteins and gluten-free fare. We still produce original and wonderful food with clean, whole-food ingredients, as we always have.  We make balanced choices– just as you would do at home for your family.  Our meals are prepared from scratch featuring flavors and recipes that are unique to us.

 We still value and respect each other, and the people we have the honor to serve.  We are organized on the simple philosophy that daily acts of kindness and service will create and spread the kind of community that we want to see take hold in the world at large.

 If you feel a connection to our mission, then you’re a “Hugonaut” too. As Terry said so eloquently, “The menu will change, but please, let’s let the Hugo philosophy continue – for love is our real true power.”