#barra-cafe

#barra-cafe

Giacco's sets itself apart with a rotating line-up of chef residencies, changing every month to keep the menu fresh and provide opportunities for up-and-coming chefs.

The petite filet mignon, cooked medium-well, was as tender as it was well-seasoned, melting in my mouth with each bite. Sprinkled with Bavette's steak salt, this steak was the headliner of the meal.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

The initial challenge was to create a club that valued the view of the lagoon without obstructing that landscape with the building. The solution was an architectural design in two levels.

Golden Child aims for a polished yet social atmosphere, resembling a members' club vibe without the exclusivity, making it accessible to all guests.

Arepas have been found in Central and South American homes for centuries for good reason. These satisfying corn cakes are versatile and delicious.

"From the beginning of the Sivetz relaunch, the plan has been to bring electric fluid-bed roasters back into the lineup. We have been aware of Corwin Peachey's work for some time, and as we moved forward with that plan, the alignment became clear through a shared approach to fluid-bed roasting and engineering."

This booming teahouse chain specializes in Chinese flower and fruit teas, particularly jasmine teas. The brand is growing rapidly around the world—after launching its first location in 2021 in Shenzhen, China, it has grown to more than 2,000 worldwide locations. The soft opening for Molly Tea started at the end of October, and has been a popular addition to San Mateo's B Street promenade, drawing long lines.

Toast said the analysis is based on same-store restaurant sales from January 2024 through December 2025 across a cohort on its platform, which served about 164,000 locations as of Dec. 31, 2025. The biggest declines through 2025 were found in green tea (-4.9%), black tea (-3.4%), hot drip coffee (-3.3%) and regular soda (-2.3%).

Where larger, electric espresso machines generate the pressure and heat needed for espresso inside their massive housings, the Flair takes a different approach. A large lever sits atop a small stack of brewing equipment, and you use that lever to create the bars of pressure necessary to get espresso. There's a chamber for your grounds and another atop it for hot water.

A good cup of coffee (decaf included) delivers on all fronts: Flavor, acidity, body, sweetness, and balance, aka The Pleasure Principle. The infamously-snobbish coffee élite might maintain that decaf drinkers aren't "real coffee fans." But, as a veteran barista, I would argue that the opposite is actually true: Only the most diehard bean-heads tread decaf domain.

For many of us, surviving San Francisco requires thick skin, a rent-controlled apartment, and a real healthy dose of caffeine. Getting into the SF coffee scene is like joining a very caffeinated cult; you just have to pick your flavor. These are our picks. Hedge 434 Shotwell St, San Francisco, CA 94110 Visit their website Nob Hill (Flagship): 1030 Washington St, San Francisco, CA 94108 Inner Richmond: 1737 Balboa St, San Francisco, CA 94121

Courtesy of Lea Daniel + 13 Architects: Lea Daniel Area of this architecture project Area: 190 m Completion year of this architecture project Year: 2025 Brands with products used in this architecture project Manufacturers: Fabraca Studios, Frama, Hay Design, Slo Ceramics, The Bowery Company Lead Architects: Lea Daniel More SpecsLess Specs Courtesy of Lea Daniel Text description provided by the architects. Koffiqa reimagines an awkward plan as a spatial journey, using a continuous bar to

Café Bustelo is a longstanding favorite in the Cuban, Dominican, and Puerto Rican communities as its original brew's exceedingly strong, espresso-style dark roast caters beautifully to Latino coffee tastes. However, over its nearly century-long lifespan to date, Café Bustelo has come to encompass a diverse array of different roasts that are now a staple in households nationwide. Tasting Table tried and ranked 7 Café Bustelo ground coffee varieties based on uniqueness and flavor, and the best Café Bustelo variety, according to our taste test, is the medium roast.

In a move that challenges both quality control and marketing norms in specialty coffee, Pennsylvania-based roaster Passenger Coffee is releasing a high-end coffee harvested 10 years ago. The company described this week's release of a Kenya Kiriani Peaberry from the 2016 harvest - frozen as green coffee at peak freshness - as "proof of concept" for its long-term green coffee freezing program.

Coffee brimming with lemon myrtle cream. Matcha banked with strawberry-lychee foam. Cold brew with choc-orange froth thick enough to stuff a pillow. Every caffeinated drink I've ordered in Sydney recently has the appearance of a generously frosted cake. It's a trend you'll see or sip across Australia, from Toasted Carine's iced latte with maple cold foam in Perth to Le Bajo's chilled oolong tea with raspberry cream in Melbourne.