Founder Atti Worku (left); Chocolate pudding cake with coffee ice cream (right) photos by Desiree Espada

Last night, Bolsa Mercado transformed into a delightful backdrop, playing host to founder Atti Worku and her non-profit, Seeds of Africa - an organization that provides a nurturing, educational community for young children and young adults in Adama, Ethiopia. Chef Jeff Harris prepared a four-course menu to approximately 60 Seeds supporters as I, an invited guest, witnessed this NYC-based non-profit introduce itself to Dallas.

Jump for more Desiree Espada photos.

Ricotta cavatelli with English peas, sweet corn, smoked tomato, and pea tendrils

While Worku was growing up in Ethiopia, she made the precocious connection at the early age of 10 or 11 that not all children had the option of attending school. This realization stuck with her into her adult days as a Dallas resident, spurring the young former Miss Ethiopia to start Seeds of Africa and do her part to fight the vicious cycle of poverty in her country. So far, Worku’s efforts are paying off. Seeds has carried out its mission statement with full force. In Ethiopia, it established a preschool program with 50 students where it provides educational services, uniforms, and anything else a child needs to attend school. This all-encompassing service ensures a better opportunity for the younger Ethiopian generations.

“Children will grow up to be whatever they want to be, and I believe all children deserve that,” says Worku.

Bolsa (left); dinner party guests (right)

Noura Liben and Samira Abderahman (left); decor (right)

photography by Elizabeth Lavin

For the second year in a row, White Rock Coffee has won the coveted KRUPS USA Award for having the best cuppa joe in Dallas. Public voting through KRUPS’ Facebook page helped determine the winner. KRUPS USA, a company that makes coffee, espresso machines and kitchen appliances, has been trying to bring attention to well-deserved coffee shops from New York to Los Angeles.

“We were so thrilled with the response we received last year, and look forward to bringing these well-deserving coffee shops the attention they have earned,” said Michele Lupton, Marketing Communications Director for the brand. “At KRUPS, our motto is ‘Passion, Precision, Perfection,’ and we are always delighted to find like-minded coffee-purveyors who share our same goals.”

Jump for the list of winners.

Atlanta, GA – Condesa Coffee: Condesa Coffee is a café and espresso bar located in Atlanta’s Old Fourth Ward that specializes roasting-great counter culture coffee.  They are very bike friendly and accessible, offering discounts to people who bike over. (480 John Wesley Dobbs Avenue)

Boston, MA - Thinking Cup: Since opening its doors in December 2010, Thinking Cup has proven their commitment to providing the premier coffee experience in Boston.  Located just steps from the Boston Common, Thinking Cup is the first coffee shop in Downtown Boston to serve “Stumptown Coffee,” exclusively named “Best Coffee in the World” by NPR, The New York Times, Food & Wine Magazine, and USA Today. (165 Tremont Street)

Chicago, IL – Metropolis Coffee Co.: The second win for the Windy City shop, the Metropolis Coffee Co. aesthetic is rooted in the belief that great coffee comes from a line of respect, beginning with the farmers and their respect for their land. Founded by a father and son team, the small batch artisan roasters have been serving the area since 2003. (1039 West Granville Avenue)

Dallas, TX – White Rock Coffee: Taking home the title for Dallas two years in a row, White Rock Coffee is a locally owned coffee shop specializing in hand crafted, small batch, micro-roast coffee, freshly roasted on the premises. (10105 E Northwest Hwy)

Washington, D.C. - M.E. Swing Co.: Another repeat winner, the legendary M.E. Swing Co. was opened in 1994 at 1702 G Street, across from the historic Old Executive Office Building. Filled with the original mahogany and mirrored fixtures, vintage burr grinders, wooden coffee bins, and counter-weight scales that graced the Mesco Building on E Street, their Mesco Blend coffee was given a patent in 1918 and is still one of Washington’s best selling coffees. (1702 G Street Northwest)

Los Angeles, CA – Café Dulce: Home to such creations as green tea and bacon donuts, Café Dulce knows the importance of pairing pastries with the best coffee available. The shop brews their drip coffee cup by cup, offering single origin coffees and exclusive blends expertly roasted LAMILL Coffee, purveyors of the world’s finest organic coffees & green beans. (134 Japanese Village Plaza, Bldg E)

Miami , FL - Tinta y Café: Miami Cuban café meets bohemian coffeehouse at Tinta y Café. Outside, an unassuming window dispenses powerful Cuban coffee to daily commuters in need of a morning jolt. Inside, locals enjoy lazy afternoons sipping coffee in the living room like setting filled with mismatched couches and bookshelves. (276 Southwest 8th Street)

New York, NY - 9th Street Espresso: With a short, yet worthy drink menu, 9th Street Espresso proves why its no-nonsense approach to coffee has become a staple for New Yorkers. Located in Chelsea Market, in Alphabet City (its most popular blend is named after this neighborhood) and in Tompkins Square, Ninth Street Espresso serves up intense cups of coffee that look like little works of art. (Various locations in New York City, flagship location at 700 East 9th Street)

Philadelphia, PA – Elixr: Located in Center City, Elixr has become a mecca for desperate coffee lovers. Though relatively new, this coffee shop has already developed a reputation for serving real deal coffee in a modern, yet relaxed atmosphere. (207 S. 15th St)

San Francisco, CA – Four Barrel Coffee: Serious about sourcing the best beans for their brews, Four Barrel Coffee goes to great lengths to obtain the most flavorful beans from farms in Colombia, Costa Rica, Sumatra and more. Four Barrel roasts on the premises, and also offers classes for customers who want to learn how to brew better coffee at home. (375 Valencia St.)

Autumn Leaves at Victor Tangos (photography by Matthew Shelley)

I spent the last week researching bars serving up holiday cocktails in Big D. Then photographer Matthew Shelley and I made our way around town to give them a look and a taste. Here’s our toast to our new favorite holiday-inspired cocktails. Cheers.

Black Swan Saloon's Pecan Pie Flip

VICTOR TANGOS
Order: Autumn Leaves
What is it?: A whiskey drink with orange and mint notes
Ingredients:
Rye Whiskey
Allspice Dram
Green Chartreuse
Simple Syrup
Angostura and Peychaud Bitters
Flamed orange disk
Mint sprig
Tastes like: Our favorite new drink. The caramelized orange and crushed mint that top the drink create an olfactory experience as delightful as drinking the spiced whiskey mix.

BLACK SWAN SALOON
Order: Pecan Pie Flip
What is it?: Pecan-infused bourbon martini
Ingredients:
Pecan, vanilla bean, and chamomile-infused bourbon
Drizzle of maple syrup
Heavy whipping cream
Whole egg
Tastes like: What pecan pie should be: creamy, sweet, nutty, and buzz-producing. It also happens to be the cocktail that inspired the creation of this list.

Mulled Wine and Homemade Eggnog available at BlackFriar Pub, Idle Rich Pub, and The Old Monk in Dallas (photography by Matthew Shelley)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Mulled Wine
What is it?: Spiced wine, served warm
Ingredients:
Red wine
Cinnamon, nutmeg, clove, orange flavors
Carmelized sugar
Tastes like: You should be in front of a fireplace on a bearskin rug. It soothed away all our cares. (Including work, sorry boss.)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Eggnog, available starting December 10
What is it?: Eggnog made from scratch
Ingredients:
Secret eggnog recipe
House-spiced rum made at sister bar Renfield’s Corner
Tastes like: Heaven. The consistency is spot-on: not too thin, not too thick. The rum complements the eggnog without destroying the creamy flavor.

The Boston Warmer and Dutch Leaf cocktails at The People's Last Stand (photography by Matthew Shelley)

THE PEOPLE’S LAST STAND
Order: Boston Warmer
What is it?: Warm, rum-spiked drink
Ingredients:
Courvoisier
Rum
Hibiscus tea syrup
Lemon juice
Hot water
Tastes like: Tea for grown-ups with discerning palettes.

Order: Dutch Leaf
What is it?: Spiced gin martini
Ingredients:
Gin
Ginger liquor
Allspice Dram
Simple syrup
Coffee beans
Nutmeg
Tastes like: Christmas in a martini glass.

Things That Make You Go Hum and the Holiday Dark and Stormy at Private Social (photography by Matthew Shelley)

PRIVATE SOCIAL
Order: Things That Make You Go Hum
What is it?: A botanical-flavored concoction with absinthe
Ingredients:
Hum Liqueur
Strega Liqueur
Absinthe
Demerara simply syrup
Lemon juice
Tastes like: We’ll try to explain the flavor—sweet, floral, spicy, citrusy, exotic—but you’re better off just trying it yourself. Bartender Rocco Milano describes it best as a “culinary experience in a glass.”

Order: Holiday Dark and Stormy
What is it?: A festive twist on the classic rum and ginger beer drink
Ingredients:
Rum
House-made ginger beer
Vanilla simple syrup
All Spice Dram
Tastes like: The original, but better, richer, warmer, and with a manly kick.

Rum Diary and Rum Cocoa at Pyramid Bar (photography by Matthew Shelley)

PYRAMID BAR
Order: Rum Diary
What is it?: Twist on the Hot Toddy
Ingredients:
Dark rum
Spicy orange bitters
Sugar
Steamed pineapple juice
Star anise pod
Tastes like: Fall. The orange bitters, pineapple, and aromatic experience of the star anise, all warmed, are cozy.

Order: Rompope Hot Cocoa
What is it?: A fusion of eggnog and hot chocolate, spiked
Ingredients:
Santa Clara Rompope Mexican eggnog
10 Cane Rum
Hot cocoa
Tastes like: Eggnog and hot chocolate. But better because it’ll get you buzzed.

Peppermint Crush from J. Black's and Candy Cane Martini at Primebar in Dallas (photography by Matthew Shelley)

J. BLACK’S
Order: Peppermint Crush
What is it?: Grown-up hot chocolate
Ingredients:
Hot cocoa
Godiva Dark Chocolate Liqueur
Rumple Minze
Whipped cream
Crushed peppermint
Tastes like: A drink made in adult Candy Land. It’s the perfect balance of alcohol and dessert flavor.

PRIMEBAR
Order up the: Candy Cane Martini
What is it?: Peppermint martini
Ingredients:
Vanilla vodka
Godiva white chocolate liqueur
Rumple Minze
Candy cane
Tastes like: Minty milk

Smoke Forbids from Cedars Social and the Cajun Christmas Shot at Hotel ZaZa's Dragonfly (photography by Matthew Shelley)

CEDARS SOCIAL
Order: Smoke Forbids
What is it?: Tequila concoction atop a house-smoked ice cube
Ingredients:
Blanco tequila
Vermouth
Agave nectar
Spicy bitters
Applewood-cured ice cubes
Lemon zest
Tastes like: A tequila drink to start but melts into a smoky medley.

DRAGONFLY AT HOTEL ZAZA
Order: Cajun Christmas Shot
What is it?: Sweet-but-peppery shooter
Ingredients:
Southern Comfort Firey Pepper
Cherry Heering liqueur
Lime juice
House-made almond simple syrup
Tastes like: Cherry limeade with a peppery kick.

Mochatini from Eddie V's and It's a Wonderful Life from Charlie Palmer at the Joule (photography by Matthew Shelley)

EDDIE V’S
Order: Mochatini
What is it?: Chocolate coffee-flavored martini
Ingredients:
Stoli vanilla
Godiva chocolate liqueur
Espresso
Tastes like: Alcoholic Starbucks without the cavity-inducing sugar rush.

CHARLIE PALMER AT THE JOULE
Order: Forbidden Fruit
What is it?: A pomegranate and acaí “wellness” martini
Ingredients:
Veev Acaí
Pomegranate juice
Aperitivo Americano
Cranberry juice
Simple Syrup
Tastes like: Juice. We could chug this fruity confection all day long. (But that would be dangerous.)

Update: Pyramid Bar’s chocolate drink is called Rompope Hot Cocoa, not Rum Cocoa.

Eat this before you die. Photo courtesy of Crumbzz.

She’s a gay old gal who loves some cake with her coffee. Hear her plea:

Hi Nancy, I sent you an email last year and you suggested a certain coffee cake. I’m sorry I can’t remember where I bought it but it was yummy. Can you remember? I am having a house full of people during the holidays and like have several around and in my freezer.

Hmm. She likes to put people in her freezer? That’s kinda scary. Plus, she is relying on my memory? Right-o. Now go. (Actually I think it might have been Crumbzz. )

Oddfellow's. (photo by Elizabeth Lavin)

Todd Johnson wears a lot of different pants around the D empire. Primarily, he is the company’s Creative Director. He oversees all of the art and photography and design stuff. He eats out almost every meal and posts his meals on Facebook. But Todd drinks more coffee than any other human being I have ever met.

When he came up with the idea of doing a feature on the best coffee in Dallas, the rest of the tea-sipping editorial staff said, “Go, dude.” He went. And went. And went. After a month of sampling coffee all over town and showing up for work buzzed like a meth addict, Todd is now back to speaking simple English and being civil to his co-workers. Read his story here. I promise you a contact caffeine high.

Agree or disagree below.

Why not enjoy the flavor of a cup in a refreshing cocktail instead.  Kahlua liqueur is made from 100% Arabica coffee and sugarcane in Veracruz, Mexico.  The product has been made since 1936 from coffee beans grown in the rural and highly agricultural Veracruz, creating a product that is rich, silky and sweet filled with the obvious coffee flavors mingling with caramel and vanilla notes, perfect for sipping on its own or mixing in refreshing cocktails like the well known Black Russian or the not so well known Kahlua Sour.

With the Halloween and holidays coming up shortly Kahlua has recently introduced a new flavor for the fall, Cinnamon Spice.  Inspired by the traditional Mexican “Cafe de Olla” which blends coffee with cinnamon and brown sugar, this liqueur blends 100% Arabica coffee from Veracruz with rum and Mexican spices.  With cocktails like the Cinnamon Sparkler, Cinnamon Spice and Ginger, or a Hot Mexican Cider you will add spice to your  autumn evenings, whether it is 98 or 58 degrees.  Follow the jump for recipes.

Cinnamon Spice and Ginger
1 part Kahula Cinnamon Spice
3 parts Ginger Ale
Ice
Combine Kahlua Cinnamon Spice and Ginger Ale in a tall glass over ice.

Black Russian
1 part Kahlua
1 part Vodka
Ice
Fill a rocks glass with ice, add Kahlua and Vodka and stir.

Kahlua Sour
2 parts Kahlua
1 part lemon juice
1/2 part sugar syrup
Ice
Shake the ingredients with lots of ice and strain into a chilled rocks glass.

Cinnamon Sparkler
1.5 oz Kahlua Cinnamon Spice
3 oz Sparkling Apple Cider
Small squeeze of fresh lemon juice
Shake Kahlua Cinnamon Spice and lemon over ice.  Top with sparkling apple cider.

Hot Mexican Cider
1 oz Kahlua Cinnamon Spice
3 oz Hot Apple Cider
.25 oz lemon juice
Shake all ingredients and serve in a glass mug.   Grate nutmeg on top to garnish

This morning I stumbled upon a Thrillist video (thanks, guys) giving us a visual.

Sounds like a trip through a drive-thru is in order, pronto.

Rita and Sara Vazquez and their fabulous pastries.

Rita and Sara Vazquez, the two smart and sassy gals behind the counter at International Bakery Cuban Dulceria, are throwing a three-day festival (May 19, 20 and 21 from 9:00am to 5:00pm) to honor the glamorous days in Cuba. They have invited Cuban artists, vendors, and musicians and there will be food. Lots of traditional Cuban food. The menu so far includes:

Cuban food from International Bakery Cuban Dulceria serving El Cuban, Pan con Lechon (pork sandwiches), Media Noche (midnight sandwich) and others plus pastel de carne, croquetas, papa rellenas (stuffed potato ball), mariquitas (plantain chips) and much more. Quench your thirst with traditional Cuban soft drinks like Iron beer (iron beer), Materva (mate), and Jupiña (pineapple). And of course enjoy the cold taste of Coca-Cola, whose first plant out of the U.S. was in Cuba. Savor our Families Favorites -pastelitos de Guayaba y Queso (Guava&Cheese pastry), Guayaba (Guava pastry) Pastelitos de Coco (Coconut pastry) & more. Dulces Finos, Capuchinos (drenched cones-cakes) Senoritas (Napoleons) Éclairs de Carmelo (Carmeled Éclair plus Éclairs de Chocolate (Chocolate Éclair)

Cuba Nostalia menu.

Tastings from Bustelo Supremo! Goya! And cigar rolling! Music. Call 972-242-3797 for more info.

French toast bread pudding photographed by The Kevin Marple.

Oak Cliff resident and D Magazine creative director Todd Johnson files his take on Oddfellow’s in Bishop Arts.

Bright and airy with its farmhouse-chic good looks, this new Bishop Arts cafe is a snapshot of North Oak Cliff’s shifting sociological landscape. It’s a place where pageboy-cap-wearing hipsters in skinny jeans sit alongside OC veterans in irony-free cardigans and sensible shoes. As the restaurant’s menu proudly boasts, Oddfellows does serve “food for all.” And tasty food at that. Founded by Matt Spillers (Eno’s Pizza Tavern), Scott Griggs (Fort Worth Avenue Development), Jason Roberts (Go Oak Cliff), and a host of OC community leaders, Oddfellows serves a comfy mix of breakfast and lunch staples. (As of press time, dinner service was scheduled to begin in April.) Though it stumbled out of the gate, the restaurant has found its footing in recent weeks. Breakfast is the cafe’s best meal, serving some of Dallas’ finest pancakes: thick cake-like centers with delightfully crisp edges. Other winners included the tortilla de papas (a Spanish-style omelet, skillet baked with potatoes), an open-faced fried egg sandwich with shaved ham and mozzarella, and a side of fried green tomatoes. Yes, fried green tomatoes for breakfast. What a great idea. Those wonderfully crisp, tart tomatoes can also be found on Oddfellows’ lunch menu in the form of a sandwich layered with avocado, bacon, and sprouts. It makes for a memorable meal, as do the frisée, bacon, and root vegetable salad and the pressed portobella sandwich with tzatziki and olives. Click for the finish.

And the winner is…. Richard Blais! Phew. Now I don’t have to go into a tail spin about why I don’t think Mike Isabella should have won. I spent the entire, not-so-exciting episode, stressing about who would take the title.  I didn’t realize until the very end that my entire body had been tense for about an hour.  I’m not sure how I got so personally involved.  I’m not up for $200,000, a spread in Food & Wine Magazine, and a showcase at the Aspen Food & Wine Classic.  I am not an All-Star Cheftestant that has strenuously competed for several weeks in a brutal competition.  In fact, I am not a Chef at all. Although, I do make a mean baked ziti.  But I did care. A lot.  Especially after Richard’s heartbreaking explanation on why he deserved the title. Someone give that guy a hug already! Mike’s explanation of how he quit his job and missed his honeymoon did nothing to move or inspire me. How does one “miss” a honeymoon exactly?  Isn’t it just postponed? I highly doubt his wife took off to Tahiti alone with a note to Mike -“sorry you missed it.” Maybe I’m just being mean now.

For the final challenge Richard and Mike were told to create the restaurant of their dreams and a four-course tasting menu. This idea gave Richard goose bumps. He later revealed that as a Chef, sometimes you make decisions based on necessity and funding and a dream restaurant can be out of reach. Mike was just stoked to get into the kitchen and show of his feathers. He was smiling like a kid in a candy shop though which made him likeable for a minute. Both chefs were genuinely excited for this challenge and were ready to get started.

First step was to select their sous chefs which brought back the entire gang of All-Stars. It was fun to see all those familiar faces. Especially Fabio’s smiling face. I want a pocket Fabio that I can pull out whenever I’m having a rough day or just feel like having fun. Richard and Mike spent some time discussing who they were hoping to have and who they wanted to avoid but when selection time came, they realized they wouldn’t have as much control as they had thought. All of the previously eliminated chefs had to prepare an amuse bouche for Richard and Mike to blindly taste. Based on the bites, the top two would select their three sous chefs. Mike actually made me laugh when he said he was trying to figure out which one was Marcel’s so that he could dodge that bullet. Mike also said he did not want Jamie – I’m with you on this one too Mike. But, unfortunately, he selected her dish and she was on his team along with Tiffani and Carla. Richard selected what I considered to be the dream team (so did guest Judge, Art Smith) with Spike, Angelo and the lovely, Antonia.

The chefs and their sous chefs had 5 hours to prepare four courses for 70 guests. Both groups worked really well together and I must say, although it pains me, both chefs had stellar menus. I was a bit confused when Richard was coming up with his dessert though. First idea -Captain Crunch ice cream.  I cannot even imagine what that would be like but it did remind me that it has been about a decade since I had a bowl of Captain Crunch cereal. And that, my friends, is entirely too long.  It’s now on my grocery list. Idea number two and what he went with – foie gras ice cream. Say what? My brain cannot understand this concept.

Service began at Richard’s restaurant, Tongue & Cheek, with guest Judges, Lidia Bastianich, Hubert Keller, Alfred Portale, Bill Terlato and Padma.  Richard started his guests off with an amuse bouche of raw oyster with crème fraiche pearls. As the judges oohed and aahed over their first taste of Richard’s genius, crafty Spike was busy eavesdropping so he could report back to the kitchen. I loved it! He did this through the whole service. The first course out was a raw Hamachi with veal sweetbreads which also wowed the judges. The third course out was a black cod with pork belly and bone marrow followed by a beef short rib with red cabbage marmalade and celery root horseradish. The judges were thoroughly enjoying everything until the dessert of cornbread with whipped mango and foie gras ice cream was sitting in front of them. While they complimented the cornbread they were not as thrilled with the texture of the ice cream and I think their brains didn’t get it either. Secret Agent Spike reported this snafu back to the kitchen so Richard could improve upon it for the second service.

Meanwhile, over at Mike’s Restaurant, IZ, service is in full swing for guest judges, Art Smith, Curtis Stone, future host of Top Chef Masters, Tom and Gail. I’d like to take a second to say I wish that Anthony Bourdain had been a guest judge for the finale. I think he earned it over the season. That and he’s hilarious. Maybe they wanted to pull the funny on this episode to create a heavier tone. Who knows. Moving on… the first course at IZ, an American restaurant with Italian influence, was a spiced beet salad with mozzarella and a chocolate vinaigrette. Everyone was pleased.  For the second course, a halibut with kumkwat marmalade, cauliflower bean puree and pancetta crumbs arrived at the table. This dish was a hit! Tom said that he had never had a piece of fish cooked this nicely on the show. The third course, presented the guests with a braised pork shoulder with a peperoni sauce which the crowd went wild for.  I don’t like to support Mike, but I would be glad to dip a finger in his peperoni sauce. When he wasn’t looking – so he wouldn’t know I cared. Mike’s final dish of the evening was a rosemary caramel custard that went off like most desserts on this show –okay.

After the first service, the judges swapped restaurants and had almost equal experiences with a couple exceptions. Once Tom tasted Richard’s fish, he retracted his previous statement about Mike’s fish being the most perfectly cooked fish on Top Chef. Also, Tom’s group wasn’t as put off by the foie gras ice cream at Tongue & Cheek because the insider tip gave Richard a chance to correct the texture. But mostly, no new news came from the swap.

After service both Richard and Mike were beat and poring over their menus, the service, how they measured up, etc. Richard, being the gent that he is, told Mike that if he won he would give Mike some of the money to put towards his dreams. Which Mike promptly said he would accept. Then Mike, once again wowing us with his giant heart, said if I lose to you I will feel like shit. It really is amazing that Mike wasn’t up for fan favorite.

Just before Judges table both Richard and Mike were surprised by loved ones. Mike’s wife, sister, and mom arrived to be with him and Richard’s uncle came to support him since his very pregnant wife was unable to make the trip. The judges had a very tough time making the decision as both chefs really did an amazing job. They really did. Mike’s food was fantastic and Richard’s was spectacular. I think I may have just flipped a coin if I were a judge. A coin with two heads and Richard is heads. Alas, the judges made their decision and Richard Blais was announced as Top Chef. That gave me goose bumps. Where there’s a will there’s a way, right Richard?  He “willed this.”

This really was a great season to watch with so many talented chefs and excited challenges. There were so many strong personalities. Some we loved and some we loved to hate. I won’t name names because that would just be tacky. Actually, it would just be redundant. Richard had some really tough competition throughout the entire season and definitely earned this title. A big applause to all of the chefs who competed in the Top Chef All- Star competition and congratulations to Mr. Blais, you are the best of the best!

Final Food for Thought: Carla for fan favorite. Really?! I love her to pieces but over Fabio?!  Are there people who want pocket Carlas?!  Exactly.

Oddfellows, which will serve breakfast and lunch, weekend brunch, and will be BYOB, promises dinner service sometime this winter.

“The food will all be classic, fresh, and local. And we’ll have an excellent coffee program,” says our friend Stacy at Eno’s, who tells us that Oddfellows has decided to serve Cuvee coffee out of Austin. Last week Oddfellows received delivery of a La Marzocco Strada Espresso Machine, one of only four in the US.

Expect to spent somewhere in the $8 to $12 dollar range for breakfast and lunch. The restaurant’s Facebook page is suggesting an opening date as early as this Thursday.

Seeing how I was already in love with Eno’s craft beer selection, thin square-cut pies, and Perfect Picnic plate of cheeses, olives, pecans, and salami, you know I’ll be ponying up for a seat when Oddfellows opens later this week.

How we imagine Stir's espresso drinks will look...

When we heard that Stir Coffee planned to open a location inside the soon-to-open (we hope) Good 2 Go Taco on Peavy Rd., our hearts jittered with girlish glee. Here’s why: Instead of having our espresso served to us by flunkies who burn the milk or serve over-roasted beans, the couple behind Stir, namely Rip Rowan and Vanessa Peters, believe in making espresso the old-country way, meaning under strict temperature controls and with an almost fanatical devotion to the practice of the pull. And don’t come here looking for drip coffee; you won’t find it. Stir plans to serve only espresso drinks, French press, and cold-brewed toddy coffee (word has it that toddy makes the best iced coffee you’ve ever tasted).

jump for Stir’s Coffee Manifesto…

Peters expounds via their website: “I spent years living in Italy, and spent part of my time there as a barista. Until recently, I couldn’t find espresso in the States that matched the flavor and intensity of the Italian espresso I loved; when I did find it, it was in New York or DC or San Francisco, but rarely in Texas. But a chance encounter with an incredible roaster in Austin led to Rip & I deciding to take the plunge and open our own espresso bar, and here we are.”

The couple plans to source their beans from Cuvee, a micro-roaster in Spicewood, TX, and Counter Culture roasters in North Carolina and to start pulling shots on December 1. Keep an eye tuned for notice of a grand-opening celebration.

In the meantime, ramp up your devotion by reading through Peters and Rowan’s Coffee Manifesto. It sure did the trick for us.

A Coffee Manifesto

Most espresso in the USA is made from over-roasted beans. Some people think that makes it “bold.” It isn’t “bold.” It’s just bad.

Your coffee shouldn’t be bitter when you drink it or leave an ashy taste behind. If your milk is textured properly in a cappuccino, you may not even need to add sugar.

Espresso drinks should never be hot enough to scald you. Milk should not be heated to 160 degrees. It burns away all of the flavor (really).

A traditional cappuccino is 6 ounces. We won’t sell you a 16 ounce cappuccino because it is impossible to offer in the correct coffee / milk ratio.

Drip coffee cannot be produced with optimal water temperature or pressure, so we prefer not to serve it. Instead, we offer French press coffee and Italian moka (traditional stovetop espresso), because we think it tastes better.

Pouring brewed coffee over ice waters it down. Cold-brewed toddy coffee is the absolute best choice for an iced coffee. It is also the most caffeinated coffee drink you can make (though we can cut it with water or milk to lessen the intensity if you prefer).

Our menu is short because we think those are the best drinks we can make for you. However, we are happy to make you anything you would like.