After a barrage of updates from Broadsheet, I think Ive figured out the formula for pretty much new brunch spot in this city: Start with polished concrete, add some reclaimed hardwood tables, expose some piping, attach hand-blown lightbulbs (scatter for extra effect). Hire some ASOS-clad waitstaff (BYO sleeve tats, beards, beanies & tude), give them some clipboard menus typed in custom font. Offer no bookings. Offer $7 coffee grown on a remote Venezuelan outcrop (pour-over, of course). Scoff at milk coffees. Serve smashed everything, slow-poached eggs, brioche buns, lots of microherbs. Repeat.
Posted on: Mon, 21 Oct 2013 09:15:37 +0000
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