My favorite local coffee shop, the Broadway Cafe, got some love from the New York Times this week. I guess that's what happens when Starbucks moves in next door, intending to take over the world, and then ends up closing its doors. How does this happen?
“We are not doing anything revolutionary here,” Ms. Honan [co-owner of the Broadway Cafe] said. “Coffee, and food that goes well with coffee.”
Very modest and unassuming--and the cafe has the same vibe. But apparently good coffee is revolutionary--part art, part science--because not many places are serving it. It requires baristi who know the ins and outs of roasting coffee beans, grinding them, tamping them, pulling shots, and frothing milk--in short, it requires more than push-button competency.
Personally, I'm happy that the Westport Starbucks is gone, because now people can't ask me to meet them there anymore, while the Broadway Cafe sits about twenty feet south of us, tantalizing me.
Photo is property of the NY Times. That's me in the back of the line. Not really, but it could have been.