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This well-known coffee shop has become synonymous with high-quality coffee and carefully crafted – if at times somewhat pretentious – beverages, and it remains the most reliable spot for a good, more often great, cup of coffee. What really catapults it to the top is its slow bar in its Venice shop on Abbot Kinney, which allows baristas to curate their own coffee and serve it for one week. The café also has locations in Silver Lake and Pasadena, and its roasts are brewed at locations throughout the city, including The Fix in Echo Park and Paper or Plastik in the Mid-City.
If we've learned anything from all the specialty coffee shops in the city -- other than what, exactly, constitutes barista chic -- it's that we can pick up a bag of great beans and easily figure out ... More »
In a city known for its casual dress, someone wearing suspenders and a tie can stick out like a sore (but dapper!) thumb. Especially if that person is not, say, a lawyer or an actor on his way to an... More »
It used to be that you just needed one hand to count all the truly outstanding coffee shops in Los Angeles. Now, thanks to a recent surge of brave coffee geeks-turned-entrepreneurs, you need both han... More »
Google allows its engineers to devote 20% of their full-time jobs to "work on what they're really passionate about." Similarly, Harvard & Stone has a "R&D bar" for visiting mixologists to beta test d... More »
It's not just a regular cup o joe...Intelligentsia is an experience. Tucked away off Abbott Kinney, the structural design invites idle lounging as you clutch that delicious cappuccino with the heart design in your soymilk foam. There is no central registrar, no one calling out orders; your tatted barista takes on one customer at a time, customizing your coffee just how you request it (without the typical eyerolling). If you don't like spending a lot on coffee, NEVER go here -- it will take your coffee addiction/snobbery up a notch.
An affogato, which means "drowned" in Italian, is the blissful marriage of two of Italy's finest exports: espresso and gelato, and it may well be the best union of hot and cold since the Baked Alaska. At Intelligentsia Venice, this combination is achieved by first placing a scoop of dense vanilla bean gelato, made by David Myers' of Comme Ça bistro, into a pleasantly weighty Gibraltar glass (a small bar glass, so called because, if you turn it horizontally, the thin space between... More »
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