"Square tiles line the walls above patterned pillows, with a blue velvet banquette, natural wood tabletops and quaint blue chairs. The design evokes quiet corners of Oslo or Stockholm while softening the building's industrial feel into something more personable and cozy. For the pottery, potted greenery and earthen tones throughout, Applied Arts Coffee Co-Founders Baruch Rabasa and Melissa Stewart drew more influence from coffee-producing countries than from coffee-loving Scandinavia."
"At Applied Arts, Rabasa deviates from that route with a menu inspired by Stewart's Norwegian heritage. At its center is smørrebrød, the open-faced sandwich traditional to Norway and other Nordic countries featuring dense Scandinavian rye or pumpernickel piled high with meats, fish, cheeses or spreads and garnishes. Options include beet-cured gravlax, minced beet tartare with dill aioli, pickled and smoked mushrooms, shiitake "bacon" and various cheeses and vegetables. Everything is made in-house, including all breads and pastries, seasonal jams and pickled herring."
Applied Arts Coffee opened its first full-service cafe next to its Piety Street roastery and kitchen in New Orleans, pairing a chef-driven Scandinavian brunch program with fresh-roasted specialty coffee. The interior features square tiles, patterned pillows, a blue velvet banquette, natural wood tabletops and quaint blue chairs that evoke Oslo or Stockholm while softening the building's industrial feel. Pottery, potted greenery and earthen tones draw influence from coffee-producing countries with a subtle Mexico City vibe. Co-Founders Baruch Rabasa and Melissa Stewart combine Rabasa's Culinary Institute of America training and Mexican roots with Stewart's Norwegian heritage. The menu centers on smørrebrød and includes house-made breads, pastries, jams and pickles; the team spent months researching breads and ferments.
Read at Daily Coffee News by Roast Magazine
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