Description
Co-owner Jamie McCormick is the man with the long silver hair, carefully pouring hot water into porcelain cones known as Melitta filters. The water passes through the ground coffee from Counter Culture (a house blend of Brazilian, Sumatran and Ethiopian beans) and drips down into the mug waiting below. The process might take awhile, but a line snaking out the door indicates that people are willing to wait for quality. Don't expect to settle in with a laptop; the space is barely big enough for a half dozen people and a small wooden counter is the only option for eating in. Lunch is particularly busy as people chow down on small plates from the ever-changing, seasonal menu, such as roasted vegetables and a cheddar frittata or onion marmalade, Swiss cheese and potato on focaccia, available every day after 12pm in prix fixe meals or a la carte. If you're looking for a quick snack, co-owner Elizabeth Quijada bakes everything from moist olive oil cakes to pistachio cookies.—Keith Wagstaff
