2.png

as seen on 

TELEVISION
Food_Network_logo.svg.png
13b9e8f7ab03eaf955916952cb7de6790a655b50.png

Chef  Antonio Nunez has Been Featured on These Channels

know.

Chef Picked

 

Our Coffee has been chef selected  Guatemalan/Brazil blend nutty, sweet fruit, chocolate, brown sugar, medium body, with a crisp bright acidity. 

The roasting process is just as tedious. The beans are digitally measured while roasting to ensure not to over roast and keep a bit of moister in the bean. 

We will package the beans for personal sales and for commercial use

taste.

syphon  

A siphon coffee maker has two chambers. The bottom one is filled with water. As the water is heated (usually by a burner or open flame), vapor pressure forces the water to rise into the top chamber where it mixes with coffee grounds.

5 reasons why;

1. IT PRODUCES THE BEST TASTING COFFEE

The bottom line is that believers in the method state that it tastes better. Boiling water is often accused of killing the coffee flavor and even though it may look like water is boiling in a siphon coffee maker, it’s not. It is literally just a few degrees shy of boiling.

2. ITS A VERY SENSORY EXPERIENCE

Watching the process piques visual interest and awakens your senses more than a drip coffee maker does because you can see art and science in action.

3. USERS CAN CONTROL VARIABLES

Unlike conventional pod coffee, siphon coffee makers allow users to control coffee strength by adding in as much or little coffee grinds as they like. It’s also easy to brew multiple cups at one time, depending on how big the siphon coffee maker is. 

Temperature control is one of the main reasons advocates of siphon brewing believe it’s best, but it is difficult to eyeball.

4. THE COFFEE’S AROMA IS MORE INTENSE

The coffee’s aroma becomes trapped inside the globe mechanism which influences flavor and produces a clean, crisp and vibrant tasting coffee that can’t be replicated by a drip brewer.

IMG_9492.JPG
IMG_2789.HEIC
Food and Quality on the GO!!

care.

We took some time to see what items on chef's regular menus stood out and could hold up tp travel and some convenient changes to how they were plated. 

Chef is still going local and it shows from the  soda to breads. Hand making items is a must. Even know we are trying to get a 15 min plated dish out in 4 mins. This is a must, both for the guest on a short break and the guest in our slide thru trying to get to their destination. 

Pastries made daily, crepe station just pouring through batter making our specialty crepes. Breakfast tacos, burgers, Nashville and more are the reasons why you will be coming back.

ADULT COFFEE

OUR SELECTION OF ADULT COFFEES, CHAMPAGNES AND SPIRITS WILL BE COMING VERY SOON! WAITING ON THE CITY!

Nutty-Irishman-4.jpg
Image by Jack Carter

The Slide Thru

Convenience  is key! When you pull in off of 7th, between Carson and Freemont. You will pull down a short alley and see Menus posted. There will be an attendant with a handheld to take your order. They will have you pull into a space. With in a few minutes a runner will bring you your food. we want more personable service for our guest. Face to Face contact is always the best in my opinion.

Postponed until 2023

technical difficulties

PARLOIUR  MAP_edited.jpg

Convenience 
in text or slide thru

you can text* our main number and leave your order . grab it at pick up or slide thru. 

*for large text orders over $25 
we will require
credit card pre-auth
IMG_9876.JPG
IMG_0126.HEIC

Join our mailing list

Thanks for submitting!

  • Twitter
  • Instagram