There are two things that invariably improve my mood: coffee and chocolate. So it was with glee that I walked through the doors of Little Brown Chocolate Bakery & Coffee. I'd been waiting for it to open all winter. The cafe bills itself as a "chocolate & coffee love affair," and thankfully, you can have a menage a trois with both of them. Another slogan that might apply to this place is: "Have some chocolate with that." Little Brown offers a menu of breakfast and lunch items with chocolate mixed into just about everything. Steel cut oats? Have some Belgian chocolate drizzled on it. What about a low-fat yogurt parfait with fruit? There's Belgian chocolate cream on top. Even pancake bites (oh Lord, these pancake bites are addictive... I ordered a box for my picky 16-month-old and ended up eating half of them) can be served with bananas, maple syrup... and chocolate. About the only things that don't have chocolate are the buffalo mozzarella and tomato sandwich (yum) and the turkey bacon and frittata on a croissant. There's also a large selection of chocolate bakery items that includes a gluten-free chocolate cake. As for the coffee, the mochaccino is rich and thick without tasting like someone emptied out an entire container of Hershey's chocolate syrup into it (I'm looking at you, Starbucks; your location across the street from Little Brown is going to get a run for its money).
Little Brown Chocolate Bakery & Coffee: 1269 Lexington Ave.
Showing posts with label Coffee. Show all posts
Showing posts with label Coffee. Show all posts
Saturday, April 30, 2011
Friday, August 13, 2010
The Most Caffeinated Beverage in NYC
I was so tired today; my baby had barely slept the night before. Walking down West 52nd Street between 6th and 7th Avenues, I happened to see the 3-week-old Joyride Coffee and Yogurt Truck. In addition to a Mariebelle mocha and your garden-variety macchiatos and americanos, the menu listed an intriguing beverage called the Kubota (named for the truck generator).
"Three double shots of vanilla-bean infused espresso?" I asked in disbelief. "So, this has six shots in it?"
"Yes indeed," said Lev, the friendly barista.
"Oh, I've got to try this." There were two versions of the drink, one with more milk, so I decided on that one. (All milk was Organic Valley, and the coffee was Stumptown's Hairbender blend.)
The large, extra-strong latte with its swirl of velvety milk on top was surprisingly smooth and palatable. (I immediately felt a lift, but I have to admit that I was afraid to finish the whole drink.)
The Joyride Truck frequents Midtown and the Upper West Side. Apparently, the father of one of the truck owners is a chocolate expert with a list of the 10 best chocolates in the world; I'm dying to talk to him.
"Three double shots of vanilla-bean infused espresso?" I asked in disbelief. "So, this has six shots in it?"
"Yes indeed," said Lev, the friendly barista.
"Oh, I've got to try this." There were two versions of the drink, one with more milk, so I decided on that one. (All milk was Organic Valley, and the coffee was Stumptown's Hairbender blend.)
The large, extra-strong latte with its swirl of velvety milk on top was surprisingly smooth and palatable. (I immediately felt a lift, but I have to admit that I was afraid to finish the whole drink.)
The Joyride Truck frequents Midtown and the Upper West Side. Apparently, the father of one of the truck owners is a chocolate expert with a list of the 10 best chocolates in the world; I'm dying to talk to him.
Thursday, June 24, 2010
B Koffie and Organicoa
It's a furnace out there lately, so I'm always looking for refreshment. B Koffie (370 West 51st St., 646-330-5515), the "first African coffee shop," offers cold-brewed coffee, pomegranate redbush tea, and acai berry green tea. (They also serve a nice cup of Ethiopian Yirgacheffe.) Down by the Christopher Street Pier (Pier 45), I like to watch the live tango dancers while sipping fair-trade "frocoa" (frozen cocoa), ginger lemonade, and mint tea from Organicoa. This little stand was a big hit during its test run at the Highline, so its owners now have a five-year-contract at the pier. (Don't forget to take away one of the big organic chocolate-chip cookies.)
Tuesday, June 15, 2010
Cafe Royal and Brooklyn Standard Deli
Greenpoint's Cafe Grumpy has a competitor in this four-month-old (two months, if you count the addition of edibles), maroon-walled Nassau Street cafe, which features Stumptown Coffee. I stopped in today to share a cheese plate with a friend. I was immediately transfixed by the cherry pepper jam that Tanto, one of the chefs, was making, and he let me try a sample, saying, "It's great with cheese." Tanto expounded on the cafe's philosophy of Southern hospitality while I checked out the menu.
The dainty portions served at Cafe Royal would never pass muster in the South, but there's quite a lot to enjoy here; you may just have to order more than you intended. The (slivers of!) Manchego, Fourme D'Ambert and Humboldt Fog in the cheese plate are complimented by lavender honey and fresh berries; herbed quiche from Ceci Cela doesn't stint on the goat cheese, and there's a terrific fingerling potato salad underneath the olive-oil-drizzled frisee and pickled red onions on smoked rainbow trout plate. (Small bites of chilled trout surrounded the salad; I'd been expecting a Roebling Tea Room-style whole grilled trout.) You can order your grilled cheddar sandwich with bacon, avocado or tomato. And I've been told that the biscuits with sausage gravy are something to write home about.
Down the street is the delightful organic/locavore market Brooklyn Standard Deli. Today, there were a few soups, two of which were garlic and broccolini, raw vegan chocolate ice cream, fresh chocolate-chip bread with either banana or pumpkin, and a selection of both vegan and meat sandwiches. I noticed a bag of fingerling potatoes - ah, that potato salad!
Cafe Royal and Brooklyn Standard Deli: 195 and 188 Nassau St., respectively, Brooklyn. (718) 472-2150.
The dainty portions served at Cafe Royal would never pass muster in the South, but there's quite a lot to enjoy here; you may just have to order more than you intended. The (slivers of!) Manchego, Fourme D'Ambert and Humboldt Fog in the cheese plate are complimented by lavender honey and fresh berries; herbed quiche from Ceci Cela doesn't stint on the goat cheese, and there's a terrific fingerling potato salad underneath the olive-oil-drizzled frisee and pickled red onions on smoked rainbow trout plate. (Small bites of chilled trout surrounded the salad; I'd been expecting a Roebling Tea Room-style whole grilled trout.) You can order your grilled cheddar sandwich with bacon, avocado or tomato. And I've been told that the biscuits with sausage gravy are something to write home about.
Down the street is the delightful organic/locavore market Brooklyn Standard Deli. Today, there were a few soups, two of which were garlic and broccolini, raw vegan chocolate ice cream, fresh chocolate-chip bread with either banana or pumpkin, and a selection of both vegan and meat sandwiches. I noticed a bag of fingerling potatoes - ah, that potato salad!
Cafe Royal and Brooklyn Standard Deli: 195 and 188 Nassau St., respectively, Brooklyn. (718) 472-2150.
Saturday, October 03, 2009
Stumptown Coffee Roasters
Dapper young gents in ties and newsboy hats fix sharp espressos and velvety cappuccinos at this heralded new coffee place. The adjoining hotel lobby, where most of the customers sit, is a very picturesque room in which to take coffee - as we sunk into comfy chairs, my friend and I admired the detailed mosaic floors and antique library desks. We also admired our Mast Brothers chocolate bars and the assorted pastries - big salty pretzels with a pocket of butter, apricot danishes, brownies, and the wonderful spicy stout cakes (I wish I'd bought two of them).
Stumptown NYC: Ace Hotel, 18 West 29th St.
Stumptown NYC: Ace Hotel, 18 West 29th St.
Tuesday, May 19, 2009
The Perfect Coffeemaker for New Yorkers, Part 2
Back in 2004, I traded in my Saeco Vienna Deluxe grinder/coffeemaker for the Nespresso D290, which is a convenient, capsule-based machine. A month ago, my Nespresso went on the fritz. My companion and I were in the middle of moving five years' worth of belongings to our new apartment, and we didn't have time to send in the old machine for repairs.
We settled into the new place, but the kitchen counter was bare and forlorn without a coffeemaker. I called Nespresso and was told that a repair would cost $135. I wondered if the money might not be better spent on an upgrade, and I started browsing Amazon.com. Somehow I happened upon the Lattissima: a one-touch DeLonghi machine that uses Nespresso capsules to make latte macchiatos, espressos, lungos and cappuccinos. Strangely, the red version was $300 less than the chrome model, and over $200 less than the black one. The chrome model featured a cup warmer, but the black model was identical to the red one. Was this too good to be true?
I had to find out, so I cancelled my D290 repair and splurged on the red model, for which Amazon provided free shipping. I received the machine today, and was instantly enthralled by it. After a brief rinsing, I filled the milk container (the pamphlet recommended part-skim or skim, but whole milk worked just as well), set it to produce the maximum amount of foam, placed a coffee capsule up top, put a tall glass underneath the spout, and pushed "latte macchiato." Soon, a beautiful, foamy beverage was prepared with the least amount of human effort. (I've never been able to produce satisfactory foam except with my Aeroccino, and I always worry about getting its electric base wet). Some of the Amazon customer reviews were critical about the temperature of the coffee, but I definitely found it hot enough.
Now, our new apartment feels like home.
We settled into the new place, but the kitchen counter was bare and forlorn without a coffeemaker. I called Nespresso and was told that a repair would cost $135. I wondered if the money might not be better spent on an upgrade, and I started browsing Amazon.com. Somehow I happened upon the Lattissima: a one-touch DeLonghi machine that uses Nespresso capsules to make latte macchiatos, espressos, lungos and cappuccinos. Strangely, the red version was $300 less than the chrome model, and over $200 less than the black one. The chrome model featured a cup warmer, but the black model was identical to the red one. Was this too good to be true?
I had to find out, so I cancelled my D290 repair and splurged on the red model, for which Amazon provided free shipping. I received the machine today, and was instantly enthralled by it. After a brief rinsing, I filled the milk container (the pamphlet recommended part-skim or skim, but whole milk worked just as well), set it to produce the maximum amount of foam, placed a coffee capsule up top, put a tall glass underneath the spout, and pushed "latte macchiato." Soon, a beautiful, foamy beverage was prepared with the least amount of human effort. (I've never been able to produce satisfactory foam except with my Aeroccino, and I always worry about getting its electric base wet). Some of the Amazon customer reviews were critical about the temperature of the coffee, but I definitely found it hot enough.
Now, our new apartment feels like home.
Thursday, September 25, 2008
The University of Coffee
According to the National Coffee Association, U.S. consumption of coffee now surpasses that of soft drinks. Every day, Americans drink around 350 million cups. With all this consumption comes more sophistication - we're no longer satisfied with a mug of diner dishwater. Starbucks, which has been instrumental in spreading coffee culture (if not universally acclaimed), recently acquired the company that makes high-end Clover machines. (The Clover is responsible for the delicious brew at serious coffee shrines such as Cafe Grumpy.)
But long before there was Starbucks, there was Illy. Founded in 1933, the Italian company is involved in every step of coffee production from the selection of beans to the perfection of espresso machines. Since 1999, Illy has taken on yet another role - that of educator. Illy's University of Coffee, which already includes 11 international campuses, is about to set up shop at New York's International Culinary Center. Classes will begin in February 2009.
I had the privilege of previewing the course, and came away - "chock-full o' information" - and caffeine! The top two baristas in Italy, Giorgio Milos and Michele Pauletic, expertly prepared cappuccinos and espressos for all the students. (I asked Mr. Pauletic, "How long did you study this art?" "Five years!" was his reply.)
The class was divided into morning lectures, complete with slides and movies, and an afternoon hands-on session. Lecture topics included an international history of coffee, production from the bean to the cup, and the physiological effects of coffee. The history lecture was fascinating to me; I learned that coffee was consumed by Yemenite monks as early as the 13th century - it helped them stay alert for prayer. At first, people boiled the green, unroasted beans. Nomads in Africa mixed their crushed beans with animal fat as a sort of trail mix! And here's a bit of cultural trivia; Turkish law once stipulated that a husband's inability to provide enough coffee was - ahem - grounds for divorce.
The history course went on to cover the different types of coffee machines and the foibles of early models. Did you know that the French press was an English invention? Or that espresso machines were once so complex that a barista couldn't even decipher their operation? And with one unfortunate model, levers suddenly hit people in the face, sending them to the hospital. The stove-top espresso pot, invented by Bialetti in 1933, brought coffee-drinking from the cafe to the home. (Here, our instructor digressed, giving us a helpful mini-tutorial: when using a moka pot, don't tamp down the grounds in the filter! And try to pour out the last 20% of coffee, as it's bound to taste burnt.)
The afternoon sessions featured a tasting of 15 espresso blends, and a lesson on how to make the perfect cappuccino. Mr. Milos and Mr. Pauletic created the most beautiful cappuccino art, mesmerizing us with rosettes, leaves and hearts. We learned how to pour the foam to create the best milk canvas for coffee painting - and how to create the best foam! (Some tips: always use whole milk, never reuse the milk, and if there are visible bubbles instead of an even, velvety white layer, it's wrong!)
Mr. Milos reminded us that the perfect cappuccino requires the perfect espresso, and he taught us about all the variables to create it: the amount of coffee, water temperature, water pressure, time of extraction, amount of water, and tamping technique. We also learned about the four important components of coffee beans: bitterness, acidity, sweetness and aroma. (Did you know that when roasted, a coffee bean quadruples in aromatic elements? Or that Ethiopian beans are added to sweeten a blend?)
This morning, after my customary stove-top espresso, I Googled "how to make a good espresso." There were 5,270,000 results; something tells me there's going to be a lot of interest in the University of Coffee.
The International Culinary Center: 462 Broadway, (888) 324-2433.
But long before there was Starbucks, there was Illy. Founded in 1933, the Italian company is involved in every step of coffee production from the selection of beans to the perfection of espresso machines. Since 1999, Illy has taken on yet another role - that of educator. Illy's University of Coffee, which already includes 11 international campuses, is about to set up shop at New York's International Culinary Center. Classes will begin in February 2009.
I had the privilege of previewing the course, and came away - "chock-full o' information" - and caffeine! The top two baristas in Italy, Giorgio Milos and Michele Pauletic, expertly prepared cappuccinos and espressos for all the students. (I asked Mr. Pauletic, "How long did you study this art?" "Five years!" was his reply.)
The class was divided into morning lectures, complete with slides and movies, and an afternoon hands-on session. Lecture topics included an international history of coffee, production from the bean to the cup, and the physiological effects of coffee. The history lecture was fascinating to me; I learned that coffee was consumed by Yemenite monks as early as the 13th century - it helped them stay alert for prayer. At first, people boiled the green, unroasted beans. Nomads in Africa mixed their crushed beans with animal fat as a sort of trail mix! And here's a bit of cultural trivia; Turkish law once stipulated that a husband's inability to provide enough coffee was - ahem - grounds for divorce.
The history course went on to cover the different types of coffee machines and the foibles of early models. Did you know that the French press was an English invention? Or that espresso machines were once so complex that a barista couldn't even decipher their operation? And with one unfortunate model, levers suddenly hit people in the face, sending them to the hospital. The stove-top espresso pot, invented by Bialetti in 1933, brought coffee-drinking from the cafe to the home. (Here, our instructor digressed, giving us a helpful mini-tutorial: when using a moka pot, don't tamp down the grounds in the filter! And try to pour out the last 20% of coffee, as it's bound to taste burnt.)
The afternoon sessions featured a tasting of 15 espresso blends, and a lesson on how to make the perfect cappuccino. Mr. Milos and Mr. Pauletic created the most beautiful cappuccino art, mesmerizing us with rosettes, leaves and hearts. We learned how to pour the foam to create the best milk canvas for coffee painting - and how to create the best foam! (Some tips: always use whole milk, never reuse the milk, and if there are visible bubbles instead of an even, velvety white layer, it's wrong!)
Mr. Milos reminded us that the perfect cappuccino requires the perfect espresso, and he taught us about all the variables to create it: the amount of coffee, water temperature, water pressure, time of extraction, amount of water, and tamping technique. We also learned about the four important components of coffee beans: bitterness, acidity, sweetness and aroma. (Did you know that when roasted, a coffee bean quadruples in aromatic elements? Or that Ethiopian beans are added to sweeten a blend?)
This morning, after my customary stove-top espresso, I Googled "how to make a good espresso." There were 5,270,000 results; something tells me there's going to be a lot of interest in the University of Coffee.
The International Culinary Center: 462 Broadway, (888) 324-2433.
Saturday, April 26, 2008
Abraco
Are you tired of all those boring muffins and croissants at your local coffee shop? Then head over to this tiny East Village cafe. Olive oil cake, cured black olive cookies, ricotta fritters and orange bread puddings are imaginative accompaniments for Abraco's great cappuccinos. (If you want something less exotic, try the chocolate chunk cookies.)
Abraco: 86 East 7th St., (212) 388-9731.
Abraco: 86 East 7th St., (212) 388-9731.
Saturday, March 22, 2008
Drinkable Art
You've probably heard of edible art. You may even be familiar with edible, wearable art. But have you seen the drinkable art of master barista Sammy Lin? At Bottega Del Vino (and Via Quadronno on Sundays), he delights customers with imaginative coffee-and-foam paintings of monkeys, snowmen and women's faces. (He uses a coffee stirrer.)A native of tea-drinking Fuzhou, China, the 33-year-old Lin had his first cup of coffee at the age of 25. He thought it tasted like bitter water. But he was soon to move to New York, where he would develop a keen appreciation of the beverage. At Via Quadronno, he perfected his basic technique, but soon decided that it wasn't enough to make a great-tasting cappuccino. It had to be great-looking too!
One day, Lin tried his hand at painting a snowman on top of the cappuccino foam. And then he made a mistake, and the snowman ended up looking like a monkey. The monkey is now his signature painting - Ivanka Trump requested it one morning, and children regularly demand it on their hot chocolates. That's not to say that Lin can't be convinced to paint another animal. One customer, on being told that she was not allowed to bring her dog inside the cafe, pleaded with Lin to look out the window at her forlorn little pet and paint it. He obliged.
Customers from as far away as Japan, Germany and France visit Bottega Del Vino just to see what Lin will paint next. Some people even bring in photos from newspapers or magazines. On my recent visit, the visage of an elegant lady appeared atop my cappuccino. It was almost too pretty to drink.
When I asked Lin if he saw himself expanding into other artistic mediums, he shook his head. "I love my job! I have created my own style."
Tuesday, December 11, 2007
Now This Is What I Call Customer Service!
I'm a great lover of convenience; this is what led me to discard my much-loved Vienna Saeco Deluxe coffee machine (and my Bialetti Mukka Express, which had an unfortunate habit of leaking coffee all over the stovetop) in favor of the Nespresso D290, one of the "pod" machines. (I know that coffee purists will probably look askance at me for this!)
Anyway, I came home yesterday and there was an unexpected package from Nespresso waiting for me. I know it's the holiday season, but the only person I know who would send me a Nespresso package would be my mother, and she apparently didn't send it. So, I opened the box and saw this message: "We greatly appreciate your loyalty to Nespresso. To express our gratitude, we are pleased to offer you a selection of dark and milk chocolate squares."
The airline industry could sure learn something from Nespresso!
Anyway, I came home yesterday and there was an unexpected package from Nespresso waiting for me. I know it's the holiday season, but the only person I know who would send me a Nespresso package would be my mother, and she apparently didn't send it. So, I opened the box and saw this message: "We greatly appreciate your loyalty to Nespresso. To express our gratitude, we are pleased to offer you a selection of dark and milk chocolate squares."
The airline industry could sure learn something from Nespresso!
Monday, July 02, 2007
Mojo Coffee
Are you feeling dehydrated after a sunny day spent biking along the West Side Highway? Then stop into the 3-month old Mojo Coffee, where Patrick will fill you a glass of homemade limeade or ginger lemonade. He can also offer you organic blueberry scones and apple turnovers, fair-trade Guatemalan coffee, and his special northern Italian espresso. Patrick has plans for a more extensive menu by the end of the summer, but his quiet little cafe with its treetrunk tables is definitely still worth a visit. Oh, and I forgot, there's freshly baked banana bread!
Mojo Coffee: 128 Charles St., (212) 691-MOJO.
Mojo Coffee: 128 Charles St., (212) 691-MOJO.
Monday, February 12, 2007
The Art Of Coffee
I didn't know coffee could be so beautiful!
(For the record, my favorite cups of java in NYC are: the macchiato at Cafe Grumpy and the "Leftist" espresso blend at Gimme Coffee.)
(For the record, my favorite cups of java in NYC are: the macchiato at Cafe Grumpy and the "Leftist" espresso blend at Gimme Coffee.)
Sunday, December 03, 2006
FIKA
Take a break from the mad 5th Avenue Christmas rush, turn right on 58th Street and stop into FIKA, a contemporary Swedish coffee/sweets/sandwich shop. You'll be able to enjoy juniper-marinated gravlax, a sandwich with roast beef and Vasterbotten cheese, Swedish meatballs on baguette, and a daily soup (the other day, a delectable potato leek topped with homemade croutons). Make sure to try the excellent coffee, and accompany it with delightful sweets like kanelbulle, little cinnamon crullers coated with crystallized sugar, kladdkaka, a very sweet, dense chocolate cake with a dollop of whipped cream, or chocolate-lingonberry truffles. Soon you'll be recharged and ready for your holiday shopping! (I haven't even started...)
FIKA: 41 West 58th St., (212) 832-0028.
FIKA: 41 West 58th St., (212) 832-0028.
Thursday, August 31, 2006
Coffee Nerds Unite
Daniel Humphries of Cafe Grumpy believes that there's not nearly the coffee culture in New York that this city deserves. However, he's determined to change this state of affairs by throwing a "solidarity event for coffee nerds." If you'd like to try some of the world's best coffees, check your caffeinated self at Cafe Grumpy's door on Wednesday, September 6th at 7:30 p.m. To RSVP, please E-mail daniel@cafegrumpy.com.
Cafe Grumpy: 193 Meserole Ave., Brooklyn, (718) 349-7623.
Cafe Grumpy: 193 Meserole Ave., Brooklyn, (718) 349-7623.
Thursday, May 04, 2006
Bad News For Coffee Achievers
Apparently, Wolfgang Puck's futuristic self-heating lattes are already a thing of the past.
Tuesday, November 01, 2005
Long Island City - A Cafe Crawl
If you take the 7 train just one stop into Queens, you'll be transported into Long Island City's budding shopping district. This area resembles a quaint old village that was inexplicably planted right next to a bustling metropolis. At night, its narrow streets and diminutive brick buildings are eerily illuminated by the skyscrapers of Manhattan. The Chrysler Building looks close enough to touch.
L.I.C., which is emerging from its industrial roots, has recently become home to a confluence of cafes. Each has a quite distinct character. (Starbucksification has not yet arrived in this neighborhood.)
Right across from the Vernon-Jackson subway station is TEN63 (1063 Jackson Ave., 718-482-7679). Unfortunately, I've been told that this spacious cafe will soon be demolished to make way for the construction of a luxury condo. I'm sure the locals will miss the excellent homemade hot chocolate and egg sandwiches. I ordered the avocado/cotija cheese/black bean sandwich, and although I must opine that unpureed beans don't belong in a sandwich, the bread was terrific.
I took a right on 50th Avenue and walked past Cafe Henri (1010 50th Ave., 718-383-9315). The menu was an appetizing list of crepes and croques monsieurs. (Cafe Henri is related to the popular bistro Le Gamin.) Live jazz is featured on Thursdays and Saturdays from 8-11 p.m.
I then settled in at Brasil Coffee House. The owners of this cafe are so obsessed with coffee production that they've filled the tables with coffee beans and painted an agricultural mural on the wall. (They are also ardent advocates of coffee's supposed health benefits.) I had no idea what I was ordering when I asked for the "BCM Media," but apparently it was one of the strongest drinks on the menu. It must have stimulated my appetite, because I also consumed a hot coconut muffin and a chewy Brazilian cheese bread (pao de queijo).
After this caffeinated experience, I needed to decompress at Communitea (47-02 Vernon Blvd., 718-729-7708). At this comfy tea shop, the menu is scrawled on the back wall, and the chairs look like they were lifted from the local schoolhouse. Communitea truly has something for everyone; both beef and tofu hot dogs are available in organic white or whole wheat buns. I enjoyed a cup of freshly brewed sencha. All categories of tea are offered: black, green, oolong, white, flavored and herbal. The service is friendly and warm.
(On my way back to the subway, I caught sight of a sign that said "Cafe." Apparently this was the now-closed, much-missed L.I.C. Cafe. Fortunately for food-lovers, the owner is now operating a catering shop in the space, and he'll soon open a cooking school called Peter's Pans. 5-48 49th Ave., 718-752-0282.)
L.I.C., which is emerging from its industrial roots, has recently become home to a confluence of cafes. Each has a quite distinct character. (Starbucksification has not yet arrived in this neighborhood.)
Right across from the Vernon-Jackson subway station is TEN63 (1063 Jackson Ave., 718-482-7679). Unfortunately, I've been told that this spacious cafe will soon be demolished to make way for the construction of a luxury condo. I'm sure the locals will miss the excellent homemade hot chocolate and egg sandwiches. I ordered the avocado/cotija cheese/black bean sandwich, and although I must opine that unpureed beans don't belong in a sandwich, the bread was terrific.
I took a right on 50th Avenue and walked past Cafe Henri (1010 50th Ave., 718-383-9315). The menu was an appetizing list of crepes and croques monsieurs. (Cafe Henri is related to the popular bistro Le Gamin.) Live jazz is featured on Thursdays and Saturdays from 8-11 p.m.
I then settled in at Brasil Coffee House. The owners of this cafe are so obsessed with coffee production that they've filled the tables with coffee beans and painted an agricultural mural on the wall. (They are also ardent advocates of coffee's supposed health benefits.) I had no idea what I was ordering when I asked for the "BCM Media," but apparently it was one of the strongest drinks on the menu. It must have stimulated my appetite, because I also consumed a hot coconut muffin and a chewy Brazilian cheese bread (pao de queijo).
After this caffeinated experience, I needed to decompress at Communitea (47-02 Vernon Blvd., 718-729-7708). At this comfy tea shop, the menu is scrawled on the back wall, and the chairs look like they were lifted from the local schoolhouse. Communitea truly has something for everyone; both beef and tofu hot dogs are available in organic white or whole wheat buns. I enjoyed a cup of freshly brewed sencha. All categories of tea are offered: black, green, oolong, white, flavored and herbal. The service is friendly and warm.
(On my way back to the subway, I caught sight of a sign that said "Cafe." Apparently this was the now-closed, much-missed L.I.C. Cafe. Fortunately for food-lovers, the owner is now operating a catering shop in the space, and he'll soon open a cooking school called Peter's Pans. 5-48 49th Ave., 718-752-0282.)
Wednesday, August 24, 2005
Monday, May 09, 2005
Cafe Regular
Although Brooklyn seems to be a controversial subject lately, even the borough's detractors must admit that one of NYC's best cappuccinos can be found there. Where, exactly? At Cafe Regular, on 11th Street off of 5th Avenue.
This tiny cafe, so narrow that you can almost reach an arm across it, offers only the bare essentials: a few beverages, baked goods, and hard-boiled eggs. But what essentials they are! La Colombe Nizza beans, which are billed as boasting a "sweet flavor and a softer Northern Italian style," provide the basis for the cafe's espressos, cappuccinos and lattes. Cappuccinos sport a thick layer of fluffy foam. You can accompany your drink with a slice of cinnamon-striped pound cake from Marquet, or just a copy of the London Review of Books (several editions are draped across the doorway for your reading pleasure).
Cafe Regular: 318A 11th St., Brooklyn, (718) 768-4170.
This tiny cafe, so narrow that you can almost reach an arm across it, offers only the bare essentials: a few beverages, baked goods, and hard-boiled eggs. But what essentials they are! La Colombe Nizza beans, which are billed as boasting a "sweet flavor and a softer Northern Italian style," provide the basis for the cafe's espressos, cappuccinos and lattes. Cappuccinos sport a thick layer of fluffy foam. You can accompany your drink with a slice of cinnamon-striped pound cake from Marquet, or just a copy of the London Review of Books (several editions are draped across the doorway for your reading pleasure).
Cafe Regular: 318A 11th St., Brooklyn, (718) 768-4170.
Monday, December 20, 2004
The Perfect Coffeemaker For New Yorkers
If you're like most New Yorkers, you have no time and even less kitchen space. You needed a cup of strong coffee this morning, but in your haste to get home last night, you forgot to buy filters for the machine.
I had solved my filter dilemma by making coffee with the filterless Saeco Vienna Deluxe. Every morning, I would fill the machine with Sumatran coffee beans and watch the grinding and tamping with admiration. However, the Deluxe was quite messy to clean, as I had to open it up, withdraw several different compartments, and scrub off layers of coffee grounds. The machine also claimed a lot of precious counter space.
Enter the amazing Nespresso coffeemaker. Tiny in comparison to my Saeco Deluxe, it uses capsules of ground coffee to produce astonishingly good coffee. You can make a large or small cup, and there are 10 different strengths available. I was very skeptical at first; how could a capsule compare to freshly ground beans? But my Arpeggio coffee was smooth, rich and topped with a fine layer of crema.
Best of all, the machine requires almost no cleaning; you just empty the capsule compartment!
I had solved my filter dilemma by making coffee with the filterless Saeco Vienna Deluxe. Every morning, I would fill the machine with Sumatran coffee beans and watch the grinding and tamping with admiration. However, the Deluxe was quite messy to clean, as I had to open it up, withdraw several different compartments, and scrub off layers of coffee grounds. The machine also claimed a lot of precious counter space.
Enter the amazing Nespresso coffeemaker. Tiny in comparison to my Saeco Deluxe, it uses capsules of ground coffee to produce astonishingly good coffee. You can make a large or small cup, and there are 10 different strengths available. I was very skeptical at first; how could a capsule compare to freshly ground beans? But my Arpeggio coffee was smooth, rich and topped with a fine layer of crema.
Best of all, the machine requires almost no cleaning; you just empty the capsule compartment!
Thursday, August 12, 2004
The Grey Dog's Coffee
The stretch of Carmine Street between Bleecker and 7th Avenue evokes the main drag of a college town. Storefronts sell rare vinyl, guitars, used books, and Tibetan jewelry. The Grey Dog's Coffee is right at home in this atmosphere, with its blackboard menu, gargantuan Rice Krispie treats and proximity to the "Unoppressive, Non-Imperialist Bargain Book Store."
Unpretentious and homey, the café appeals to the young and young-at-heart with a menu of fresh-baked goods, omelettes and jumbo sandwiches. The sandwiches are served on your choice of homemade bread, which varieties include olive, jalapeno, 9-grain, basil, and rosemary-garlic. This lovely fresh bread is sliced so thickly as to be sufficient for three sandwiches. Try the tuna melt with cheddar and ripe tomatoes on country white, or the smoked turkey and Brie with sundried tomato and raspberry mustard. If you're in more of a salad mood, the Cobb salad does not stint on avocado.
Accompany your sandwich with a nice strong cup of java and a chocolate-chip cookie the size of a schoolroom clock!
The Grey Dog's Coffee: 33 Carmine St., (212) 462-0041.
Unpretentious and homey, the café appeals to the young and young-at-heart with a menu of fresh-baked goods, omelettes and jumbo sandwiches. The sandwiches are served on your choice of homemade bread, which varieties include olive, jalapeno, 9-grain, basil, and rosemary-garlic. This lovely fresh bread is sliced so thickly as to be sufficient for three sandwiches. Try the tuna melt with cheddar and ripe tomatoes on country white, or the smoked turkey and Brie with sundried tomato and raspberry mustard. If you're in more of a salad mood, the Cobb salad does not stint on avocado.
Accompany your sandwich with a nice strong cup of java and a chocolate-chip cookie the size of a schoolroom clock!
The Grey Dog's Coffee: 33 Carmine St., (212) 462-0041.
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