Hi-Collar, Serving Highbrow Japanese Coffee by Day and Sake by Night in the East Village. You can drink a $7 siphon coffee out of a $800 Christofle gold-faced tea cup at Hi-Collar, a high-tech Japanese coffee bar by day and sake den by night on 10th Street in the East Village.
But the usual trophy of third wave coffee bars, a fancy La Marzocco espresso machine colored to match its environs, is noticeably absent. That's because espresso drinks are not pulled here. Instead the bar is dressed like a chemistry lab, with rows of coffee siphons, AeroPresses, and Hario V60 ceramic coffee drippers at the ready to make liquid magic. Hi-Collar is, by Japanese standards, what's called a kissaten, a traditional Japanese coffee and tea house that also sells Japanese-American breakfast, sweets, and light lunch fare, usually including some sandwiches and even a pasta dish or two.
The first kissaten opened in Japan in the late 19th century, but it wasn't until the 1960s that these serious coffee houses reached their heyday. It's not an entirely traditional show here. Map Data. 10 non-douchey rooftop bars. We all love a good rooftop bar with the breeze and the booze and the pretty sites for our eyes.
But nothing ruins a night out or a nice bit of day drinking like an obnoxious crowd. You know the kind. The Beckys and Chads of the world. Lucky for us, non-douchey rooftop bars do exist. Here are 10 of the best ones for you to check out, asshole-free™. 1. Photograph: Evelyn Derico The Aussie owner couldn't take all those kangaroo attacks (we kid) so they brought a little bit of Down Under to Brooklyn. 2. Photograph: Filip Wolak A cocktail bar without the cocky tude. 3. You can pretend you're a successful business tycoon as you stare from the top of the Empire Hotel at all the little people below before marveling at the amazing sunset. 4. Expect over-stuffed burritos and margaritas at this extra friendly bar. 5. Photograph: Jessica Lin. Index. Rattle N Hum. 113 E 29th St 10016. Time Out says Posted: Wed Aug 10 2011 With its deli fridges stocked with ales and lagers, and its aged steaks and whole hams dangling from steel hooks, the Cannibal could double as the set of a new dude-food show on the Cooking Channel.
Run by guys and packed with them, the place is so unabashed in its bromance for craft beer and artisanal meat it’s almost a parody of a manly restaurant. If you like meat and beer, though, it’s pretty close to paradise. For restaurateur Christian Pappanicholas, the beer-obsessed carnivore behind the place, it’s the physical manifestation of some very personal passions. Its meat counter supplies whole beasts for Resto’s large-format feasts. The eat-in food here is best ordered in rounds, pairing beer and bites as you work your way through the 300-odd selections on the drinks list. Man, however, cannot subsist on red meat alone (nor woman for that matter). The meaty entrées come mostly unadorned. Vitals What do you think? Coffee Department - Fairway Market. When you come into Fairway Market, you see rows and rows of wonderful barrels filled to the brim with all shades of shiny, smooth, brown beans.
How do they get there? Hint: it’s a labor of love! It starts with the beans…which start with the farmers, their families, and just-right soil, weather, and rain needed to nurture what will eventually become a perfect cup of coffee. Benny Lanfranco is the man at the helm of our renowned coffee department. Benny has been with the Fairway family since 2005, but he has been part of a coffee family practically his whole life. It Starts with Great Beans Benny and his team put our coffee beans to the test – the goal is always great-tasting coffee in your cup. Masterfully Roasted Recall the smell of a roasted coffee bean.
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