Photo by Karin Elton From left, Michael Lindsley, chef; Tabitha Chrisman, barista; Larvita McFarquhar, Trev’s co-owner; and Trevor Parris, Trev’s co-owner, pose in front of the espresso machine at Trev’s Kitchen.

MARSHALL — Looking for a place to eat fresh, organic and tasty food in the Marshall area? So was Larvita McFarquhar, owner of the Lyndwood Center in Lynd, which comprises Southwest School of Dance and Prestige Gymnastics.

Now that her dance studio and gym are off and running McFarquhar wants to fill the other rooms at the center. Enter an old friend, Trevor Parris, who recently peeked into the bustling building to see what was going on in the former Lyndwood Bar location.

“I knew that someone had purchased this place,” said Parris. “I saw the signs and cars and saw people coming and going so I walked through the door. We hadn’t seen each other for a long time.”

The two had been neighbors in Marshall.

McFarquhar mentioned to Parris that she hoped to serve food there. Parris said he always wanted to own a bar/restaurant and boom — Trev’s Kitchen was born.

“I realized my dream by buying this place, and I want to help other people realize their dream,” McFarquhar said.

Parris, who is originally from Tyler and now lives in the Lynd area, used to work in the Schwan IT department as did the head chef, Michael Lindsley of Marshall.

Lindsley said he has worked in restaurants for the past 20 years as side jobs. Cooking has been a lifelong passion, inspired by his mother.

“I’ve cooked since I was a kid,” he said. “My mother has always cooked everything from scratch, from the garden. She is an amazing cook.”

The bill of fare will start out slowly.

“The menu is going to be expanding, but we’re going to start out with a lot of stereotypical bar food, but we’re going to do it differently,” Lindsley said. “We’re going to use fresh ingredients, nothing out of the box.”

Lindsley said much of the food is locally-sourced.

“Any product that we can possibly get is local, all our vegetables,” he said.

“We’re trying to find local organic farmers — it takes a lot more work to find organic, but it’s worth it,” said McFarquhar. “I want him to do his dream of what he wants the kitchen to be.”

McFarquhar said she and Lindsley are perfectionists. Even the taste of the water is not overlooked. It goes through a reverse osmosis process to filter out contaminants leaving delicious-tasting water.

“It’s taking out like 97 percent of toxins and junk and crud in the water,” said Parris.

The menu will include breakfast in the next couple of weeks.

“I’ll have egg bakes, personal plates, egg sandwiches so when people are on the go they can stop by and grab a sandwich,” said Lindsley.

Lindsley suggests people with time constraints should call their order in ahead of time at 865-1562 to have it ready. Especially if the order is something a little more elaborate like the “stuffed chicken with mozzarella and cream cheese which is then breaded and baked,” he said.

A popular menu item is tacos with fresh pico de gallo.

“I cut that fresh pretty much every day,” he said.

All the burgers are from organic beef.

“I put my spices into the burger,” he said. “We’re also going to have a roast beef commercial. Eventually we want to have specials — steak nights, ribs, briskets.”

The three plan on serving pizza eventually — in-house, carryout and delivery. They know people in the Lynd area can’t get pizza delivered from Marshall, even though it’s so close.

Entertainment will also be a regular feature of Trev’s.

“The plan is to have live music here,” said McFarquhar. “Monday night is our family night. I have a college student who performs. We will have comedy night, open mic singing, poetry, dancing whatever, just to come out and express themselves. There are musicians who are so talented in this area.”

The Lyndwood Center is a place for parents to chill while they wait for their kids to finish up their gymnastics or dance lessons, said Parris.

“They can wait comfortably here,” he said.

“I wanted a place that’s welcoming,” said McFarquhar. “A safe place that’s like a second home, where you can breathe, think and have some down time.”

Tabitha Chrisman was dropping off her girls to dance and gymnastics and mentioned to McFarquhar that she used to be a barista. Chrisman now serves lattes, Americanos and cappuccinos at Trev’s. Flavors include vanilla, hazelnut, caramel and pumpkin spice.

“The chocolate in the mochas is ground from cacao,” said McFarquhar. “The whipped cream is made from heavy cream and organic vanilla syrup.”

The coffee bar stocks Newman’s Own teas, and Chrisman makes a chai as well.

Currently, the hours for coffee are 9:30 a.m. to 6 p.m.

“We are planning to have ice cream to make malts and shakes,” said Parris.

Parris is in charge of the bar. A fresh shipment of beer for a variety of tastes was delivered recently — Mike’s black cherry lemonade, Angry Orchard, Coors Light, Miller Light, Corona Extra, Blue Moon Belgian White, Heineken, Modelo, Shiner Bock, and Summit Saga IPA, a Minnesota-based company.

“We’re starting small, just to get a feel of what people want,” Parris said. McFarquhar initially hesitated over getting a liquor license, but thought why should she impose her likes and dislikes on others, as long as people drink moderately and responsibly.

“We want people to get home safely,” she said.