Menu The Coffee & Quotes

I’ve shared more breakfasts with you than any woman I’ve dated in the last year and a half,” Mitch returned. “I know what you look like in the morning. I know what you act like when you come home tired after work. I know that you pick the least expensive thing on the menu either to be nice or to be annoying in order to put me off. But I think it’s to be nice because you are nice and also both times you thought you’d be spending time with just me, you dressed in a way that would not, in any way, put me off. I know you cuddle when you’re sleeping. I know you take only milk in your coffee and you make coffee strong. I know you’re really good with kids. And I know that you use music and scents to regulate your mood. So I’m thinking this is not a first date. This is more like us hittin’ the six month mark. And the six month mark is when you stop talkin’ about shit that really doesn’t matter and start talkin’ about shit that means everything.

It had maroon paint and exposed brick and scarred wood, and a chalkboard menu about ninety percent full of things that don’t really belong in coffee, like dairy products of various types and temperatures, and weird nut-based flavorings, and many other assorted pollutants.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

Watching her, I remembered a girl I'd known in school, a grind, Mildred Grossman. Mildred: with her moist hair and greasy spectacles, her strained fingers that dissected frogs and carried coffee to picket lines, her flat eyes that only turned toward the stars to estimate their chemical tonnage. Earth and air could not be more opposite than Mildred and Holly, yet in my head they acquired a Siamese twinship, and the thread of thought that had sewn them together ran like this: the average personality reshapes frequently, every few years even our bodies undergo a complete overhaul--desirable or not, it is a natural thing that we should change. All right, here were two people who never would. That is what Mildred Grossman had in common with Holly Golightly. They would never change because they'd been given their character too soon; which, like sudden riches, leads to a lack of proportion: the one had splurged herself into a top-heavy realist, the other a lopsided romantic. I imagined them in a restaurant of the future, Mildred still studying the menu for its nutritional values, Holly still gluttonous for everything on it. It would never be different. They would walk through life and out of it with the same determined step that took small notice of those cliffs at the left.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Any drink ICED ~ a refined twist—add ½ bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits Thimblets ~ crunchy nut & fruit delicacies—2 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

The shop across the light from the pay phone was representative. It had maroon paint and exposed brick and scarred wood, and a chalkboard menu about ninety percent full of things that don’t really belong in coffee, like dairy products of various types and temperatures, and weird nut-based flavorings, and many other assorted pollutants.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

... the result is a coffee shop on every block, and a four-figure annual tab for a serious enthusiast. The shop across the light from the pay phone was representative. It had maroon paint and exposed brick and scarred wood, and a chalkboard menu about ninety percent full of things that don't really belong in coffee, like dairy products of various types and temperatures, and weird nut-based flavorings, and many other assorted pollutants.

The alternative to soul-acceptance is soul-fatigue. There is a kind of fatigue that attacks the body. When we stay up too late and rise too early; when we try to fuel ourselves for the day with coffee and a donut in the morning and Red Bull in the afternoon; when we refuse to take the time to exercise and we eat foods that clog our brains and arteries; when we constantly try to guess which line at the grocery store will move faster and which car in which lane at the stoplight will move faster and which parking space is closest to the mall, our bodies grow weary. There is a kind of fatigue that attacks the mind. When we are bombarded by information all day at work . . . When multiple screens are always clamoring for our attention . . . When we carry around mental lists of errands not yet done and bills not yet paid and emails not yet replied to . . . When we try to push unpleasant emotions under the surface like holding beach balls under the water at a swimming pool . . . our minds grow weary. There is a kind of fatigue that attacks the will. We have so many decisions to make. When we are trying to decide what clothes will create the best possible impression, which foods will bring us the most pleasure, which tasks at work will bring us the most success, which entertainment options will make us the most happy, which people we dare to disappoint, which events we must attend, even what vacation destination will be most enjoyable, the need to make decisions overwhelms us. The sheer length of the menu at Cheesecake Factory oppresses us. Sometimes college students choose double majors, not because they want to study two fields, but simply because they cannot make the decision to say “no” to either one. Our wills grow weary with so many choices.

As for me: I hadn’t even known that I was hungry until I’d stepped into the hallway, but at that moment, standing there with a rough stomach and a bad taste in my mouth and the prospect of what would be my last freely chosen meal, it seemed to me that I’d never smelled anything quite so delicious as that sugary warmth: coffee and cinnamon, plain buttered rolls from the Continental breakfast. Funny, I thought, going back into the room and picking up the room service menu: to want something so easy, to feel such appetite for appetite itself.

The idea of spending money, of buying myself something lovely but unnecessary, has always burdened me. Is it because my father would scrupulously count out his coins, and rub his fingers over every bill before giving me one in case there was another stuck to it? Who hated eating out, who wouldn't order even a cup of tea in a coffee bar because a box of tea bags in the supermarket cost the same? Was it my parents' strict tutelage that prompts me to always choose the least-expensive dress, greeting card, dish on the menu? To look at the tag before the item on the rack, the way people look at the descriptions of paintings in a museum before lifting their eyes to the work?

You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.

He’d recreated the menu he requested for the naked dinner. Ha! “How did you even know my shoe size?” “I’ve seen your foot up close.” Curran pointed to his chest. “I’ve seen it here.” He moved his hand to his jaw. “Here.” He touched the place over his cheek where my kick had cut him. “And here.” Aha. “Would you like to watch a movie while we eat?” “Sure. What sort of movie?” “It has everything: action, drama, comedy, beautiful soundtrack. Hot male lead.” His thick eyebrows crept up half an inch. “That last one isn’t exactly a plus.” “Jealous of the actors now, are we?” “What, of some fancy boy on the screen? Inconceivable.” Oh, this was going to be good. We took our plates to the coffee table by the couch, and I slid Saiman’s disk into the player. The warehouse full of cars solidified on the screen. Curran’s face went blank.

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

Your first sign something may be amiss comes quickly, the moment you get off the plane at the airport in Baltimore. After months of deprivation, American excess is overwhelming. Crowds of self-important bustling businessmen. Shrill and impatient advertising that saturates your eyes and ears. Five choices of restaurant, with a hundred menu items each, only a half-minute walk away at all times. In the land you just left, dinners are uniformly brown and served on trays when served at all. I was disoriented by the choice, the lights, the infinite variety of gummy candy that filled an entire wall of the convenience store, a gluttonous buffet repeated every four gates. The simple pleasure of a cup of coffee after a good night’s sleep, sleep you haven’t had since you received your deployment orders, seems overly simple when reunited with such a vast volume of overindulgent options. But the shock wears off, more quickly for some, but eventually for most. Fast food and alcohol are seductive, and I didn’t fight too hard. Your old routine is easy to fall back into, preferences and tastes return. It’s not hard to be a fussy, overstuffed American. After a couple of months, home is no longer foreign, and you are free to resume your old life. I thought I did. Resume my old life, that is. I was wrong.

I was settin’ at this restaurant When the waiter came up and said, “What do you want?” I looked at the menu—it looked so nice Till he said, “Let me give you a little advice.” He said, “Spaghetti and potatoes got too much starch, Pork chops and sausage are bad for your heart. There's hormones in chicken and beef and veal, Bowl of ravioli is a dead man’s meal. Bread's got preservatives, there's nitrites in ham, Artificial coloring in jellies and jam. Stay away from doughnuts, run away from pie, Pepperoni pizza is a sure way to die. Sugar’s gonna rot your teeth and make you put on weight, Artificial sweetener’s got cyclamates. Eggs are high cholesterol, too much fat in cheese, Coffee ruins your kidneys and so do teas. Fish got too much mercury, red meat is poison, Salt's gonna send your blood pressure risin’. Hot dogs and bologna got deadly red dyes, Vegetables and fruits are sprayed with pesticides.” So I said, “What can I eat that's gonna make me last?” He said, “A small drink of water in a sterilized glass.” And then he stopped and he thought for a minute, And said, “Never mind the water—there’s carcinogens in it.” So I got up from the table and walked out in the street, Realizin’ there was absolutely nothing I could eat. So I haven't eaten for a month and I don't feel too fine, But I know that I'll be healthy for a long, long time.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

You might, for example, be excused for declining an invitation to dinner when the menu offered was dead calf with fungus in heated dough, scorched ground tubers, and cabbage stalks, all swilled down with rotten grape juice, and topped off with the dust of burnt berries in scalding water diluted with congealed oozings from the udders of a cow. You might well decline such a bill of fare but you would miss an excellent meal of veal and mushrooms, roast potatoes and spring greens, chased by a bottle of hock and finished with a steaming cup of coffee and cream. What's in a name? Just about everything.

Useful Italian Phrase: “Un caffè, per favore. E posso vedere la lista dolci?”(A coffee, please. And can I see the dessert menu?)

ceremony rehearsal, and one of the groomsmen dared to suggest that Evan might want to take a small sedative before the real wedding, which, as you can imagine, did not go over well. Oh, and Francois threatened to quit halfway through the final menu tasting.” Harmony cringed. “Yikes.” “I think if Francois would have quit, I would have too.” I sighed. “I believe it. I’ve never seen you use the coffee table as an ottoman before.” I smiled and wiggled my toes. “I don’t know why not.” “Well, as you explained to me, this here is an authentic Jason Partillo design,” Harmony replied, a lilt in her voice as she gently needled me with her elbow. I laughed softly. “Are you trying to say that those of us who live in diva houses shouldn’t throw shoes?” She barked a laugh. “No. This Evan guy sounds like he left diva in the dust a long time ago and plowed straight into narcissistic jerk land.” “Can’t argue with that.” I closed my eyes, my head leaning against the back of the sofa. “Two days and then it’s over and they won’t be my problem anymore. I have fifteen weddings between now and June. That’s going to feel like a walk in the park compared to this nonsense.” “And in the meantime, you get the rest of the night off to spend with me and your bestie!” Harmony said. “Assuming I can stay awake, that is,” I replied, peeling my eyes open. “I should have left room in the schedule for a pre-dinner nap.” Harmony laughed and sprang off the sofa to continue getting ready. “Do you think I should wear my black tights with the red sweater dress, or can I get away with jeans? Is the place we’re going fancy fancy or fancy-ish?” I smiled at my sister’s nervous musings. She wasn’t one to ask for my fashion advice, mostly because I preferred my clothes hole-free and didn’t own anything with spikes or studs on it. While she could dress up when the situation warranted, Harmony tended toward a certain grunge-chic aesthetic with colorful streaks in her otherwise bleached-blonde hair, four piercings in each ear, and a penchant for artfully torn clothing and bomber jackets. And she’d recently added a small crystal stud to her nose. “It’s fancy-adjacent,” I told her. “Go with the leggings and dress.” Harmony nodded, even as her teeth worked nervously at her lower lip. I smiled. “She’s going to love you, Harmony. Stop stressing.” Holly Boldt, my good friend and fellow witch, was coming into the Seattle Haven to speak at a potion making conference, and we’d made plans

We stayed for hours as we asked for endless refills of bad coffee or ordered odd dishes off the menu. I wish I'd had a stenographer who followed me so I had transcripts of these quotidian moments that as a whole were more life-changing than losing your virginity or having your heart broken. Freud said, in his correspondence with Josef Breuer, that "creativity was most powerfully released in heated male colloquy." The foundation of our friendship was a heated colloquy that became absorbed into our art and poetry. When I made art alone, it was a fantasy, but shared with Erin and Helen, art became a mission.

person anywhere in Europe would have had a solid grounding in the classics. Certainly the coiner of addict did. Is it an exaggeration to say that Latin and Greek were known quantities in households with more books than a lone family bible? Probably, but if a member of such a household completed any kind of undergraduate or postgraduate work, there would have been significant accumulated exposure to the classical languages, and the cultures they represented, and their stories, their myths and their legends. Obviously old Gabriel Fallopius knew all that stuff. Certainly Friedrich Sertürner knew all about the Greek god of dreams. (And was probably ready to argue for forty-five minutes why it was indeed dreams, not sleep.) In the eighteenth and nineteenth centuries, anyone educated in Germany as a pharmacist would have known that kind of thing. Which meant Felix Hoffmann did, too. So why did he call it heroin? Even before I learned it was so, I always vaguely assumed ‘hero’ was ancient Greek. It just sounded right. I further vaguely assumed even in modern times the word might signify something complicated, central and still marginally relevant in today’s Greek heritage. Naively I assumed I was proved right, the first time I came to New York, in 1974. I ate in Greek diners with grand and legacy-heavy names like Parthenon and Acropolis, and from Greek corner delis, some of which had no name at all, but every single establishment had ‘hero sandwiches’ on the menu. This was partly simple respect for tradition, I thought, like the blue-and-white take-away coffee cups, and also perhaps a cultural imperative, a ritual genuflection, but probably most of all marketing, as if to say, eat this mighty meal and you too could be a legend celebrated for millennia. Like Wheaties, the breakfast of champions. But no. ‘Hero’ was a simple phonetic spelling in English of the Greek word ‘gyro’. It was how New Yorkers said it. A hero sandwich was a gyro sandwich, filled with street-meat thinly carved from a large wad that rotated slowly against a source of heat. Like the kebab shops we got in Britain a few years later. Central to modern culture, perhaps, but not to ancient heritage. Even

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

She’s halfway across the linoleum, menu in hand, when she notes the man sitting at her table. He sits with his head bowed, focused on his hands clasped in front of him. Golden afternoon sunlight kisses his skin, the line of a tattoo barely visible above his collarbones. His profile is all sharp lines, bladed from the bridge of his nose all the way through to his jaw—the bone structure of a Grecian statue. His dark curly hair is pulled into a bun at the nape of his neck. Unfairly pretty, she thinks. Suddenly, she’s conscious that she’s been working all day, sweat wicking through her shirt, that she smells like stale coffee, and that there’s an unidentifiable stain—probably jam—just underneath her collar. The world is desperately cruel sometimes.

Get a Real Profession Clients are often confused when I recommend they not only practice minimalism, but pursue a high paying career such as engineering or the trades.  They say, “Well, if I don't need the money, why am I going to school or pursuing such a hard profession?”  And the answer is “Because it saves time.” Understand there's nothing wrong with choosing a simpler life where you don't go to college, you work a normal, everyday job, make your $30,000 a year and go home.  It's perfectly alright and I know many happy bartenders and baristas who do that.  But they all have to work 40 hours a week.  And since work is the single largest expenditure of your time, if you can cut the number of hours you need to work, you do the number one thing you can do to increase your freedom. I have a colleague who has a degree in Electrical Engineering.  He studied rigorously in college, worked hard in his 20's and by his 30's was charging $300/hr minimum to do client work.  And whereas most people would load up on hours and try to make as much money as possible, he instead chose to work 4 hours a week, pay off his house early, read at coffee cafes, and listen to music at home.  He only buys used cars, eats at home, and purchases all of his clothes at Goodwill.  It's not a luxurious life, but it's a very pleasant and easy one.  He is the reason why you get a real profession.  Because, yes, going to college for a hard subject is time consuming.  And yes, cutting your teeth during your 20's and 30's also consumes a lot of time.  But soon enough the value of one hour of your labor is so high, you can work 3-4 of them per week and comfortably support a minimalist lifestyle.  This frugality plus his high hourly wage makes him the freest person I know, and can make you equally free as well. Though I'm not sure where he is now....he usually winters in Thailand to avoid the snow.

The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.

Oh, that reminds me,” Vanessa added, like it was nothing. “A great many of the guests on my side have to be gluten-free. I’m sure you’ve already made arrangements for that, but I thought perhaps I should mention it just in case you’re not prepared. You might as well make sure the entire menu and cake is gluten-free, just in case.” Rose didn’t dare look at her own reflection in the window just in case she saw steam flying out of her ears. She couldn’t believe Vanessa hadn’t mentioned her guest’s gluten allergies long before now. Julie and Andrew were going to kill Donovan’s mother...that is if Rose didn’t do it first. Of course, Vanessa didn’t seem to notice that anything was amiss as she announced, “Well, dear, let me know if you need help with anything. I’m sure I can make some calls. But now, I must leave for a coffee meeting with the board of the San Francisco Philharmonic.” Two air kisses later, one to both of Rose’s cheeks, and she was wafting away on a cloud of Chanel No. 5.

morning he couldn’t dwell on waffles and fudge, famous or not. He was far too occupied with thoughts of April and the slimy figure of Jack Leeper. The Boones were seated at a small table in the crowded diner. The air was thick with bacon grease and strong coffee, and the hot topic, as Theo realized not long after he sat down, was the abduction of April Finnemore. To their right, four uniformed policemen talked loudly about the possibility that Leeper was close by. To their left, a table of gray-haired men spoke with great authority on several subjects, but seemed particularly interested in the “kidnapping,” as it was sometimes referred to. The menu promoted the myth that Gertrude’s was indeed the home of “World-Famous Pecan Waffles.” In silent protest against false advertising, Theo ordered scrambled eggs and sausage.

Not eating?”               “Working.” I held up the menu and avoided those teasing eyes.               “You know, you could have come and worked for me, if you needed a job.” He layered butter over his feast.               I laughed and shook my head.               “What?” He started cutting up his pancakes. “You don’t think I’d make a good boss?” He poured syrup over the hotcakes.               I shrugged. “No.”               He laughed in surprise. “No?”               I kept my eyes on the menu and deftly stole a piece of his bacon. “Plus, I steal things.” I took a bite and chewed, without giving him a glance.               “Last time that happens,” he grumbled. I saw him turn his plate out of the corner of my eye, so that the bacon was further away.               I took another bite of my contraband to hide my smile.               Mrs. Winston set his coffee down and shook her head. “You want bacon, Hadley?”               I smiled. “Nah, it tastes better stolen,” I teased.               Max

Martin was not surprised to find that coffee was on the menu, despite the fact that South America wouldn’t be discovered by Europe for hundreds of years.

Finally, with a last glance around the store, I pushed out the door, which had a quaint old-time bell on an armature. I looked around and headed into a coffee shop nearby. DuPont Circle survives on chic and Café Cafe had that aplenty. The accent mark was a clue, as was the $25/LB. sign in one bin of dark beans. I ordered a black filtered Colombian, the cheapest thing on a menu full of exotic concoctions, none of which were to my mind coffee, tasty though they might be. I

Staff meal." The words are sweet relief, and I untie the apron Roberto gave me, hanging it up on the hook by the entrance. Sure, I ate here last night. But there were so many things on the menu I didn't order. The open-faced duck confit sandwich with red wine aioli, the almond-crusted salmon with zucchini puree, tempura vegetables, chipotle oil. I wonder how this works, if we get to choose whatever we want. Or maybe it's some new creation, some experimental dish that Chef tries out on the staff before adding it to the menu. To think that I might try one of her dishes before anyone else is all the reward I need for today's scrubbing, for the hot water that has splashed all over me throughout the day. What I find instead is a sheet tray of charred burger patties, most of them covered in toxic-yellow American cheese. There's another sheet tray with toasted buns and matchstick fries. Morris and Boris are leaning against the coffee station, taking huge bites in sync. I try to hide my disappointment, follow Elias's lead and grab a plate. I'm shocked that some people are eating it just like that, munching down as quickly as possible without bothering with the condiments. I'm starving too, but it's crazy to me that Chef Elise's food is at their fingertips and everyone's just letting it sit there. There's a whole line of deli containers right in front of us, and I can't even tell what's in them, but the mere thought is making my mouth water. Whispering so that no one can laugh and/or yell at me, I ask Elias if it's cool to use some of the mise to spruce up the burger. He shrugs. "Do your thing." It mellows the disappointment a little: pickled red jalapeños, cilantro aioli, Thai slaw.

(1) Butterbeer and Ice Cream Floats Treat yourself with the ultimate mug of happiness. It has practically everything we all die for; cream, ice cream, and butterbeer. It serves as an excellent beverage for the table when there are special celebrations around. It's warming and soothing to the core. It does take a little extra time and is made with many ingredients, but it will be all worth it. Makes: 4 Cooking Time: 10 minutes Duration: 20 minutes Ingredient Checklist: For the Dark Butterscotch Caramel Sauce: 1 cup whole milk 1 3/4 cups dark brown sugar ¼ cup butter ½ cup heavy whipping cream 2 teaspoons vanilla extract 1 teaspoon sea salt 2 tablespoons Scotch whiskey 2 tablespoons molasses For the No-Churn Caramel Coconut Ice Cream: 4 cups whole milk 1 ½ cups sugar 2 cups full-fat coconut milk ¼ cup cornstarch 8 egg yolks 4 tablespoons butter ½ teaspoons salt 2 teaspoons vanilla ¼ cup prepared caramel For the Butterbeer: 1 ½ cups carbonated water 1 teaspoon strong black coffee ¼ teaspoon vanilla extract 3 ½ tablespoons prepared caramel 1 tablespoon whipping cream ½ teaspoons cocoa powder 3 - 4 drops cider vinegar 1 dash salt 1 dash nutmeg 1 dash cinnamon 1 dash ginger HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH How to Cook: For the Caramel: Mix brown sugar with milk, butter, cream, salt and molasses in a saucepan on medium heat. Boil the mixture and stir cook for 10 minutes until it darkens. Stir in bourbon then reduce the heat. Cook for 5 minutes. Add vanilla and mix well. Allow it cool and store in a sealed container. For the No-Churn Coconut Caramel Ice Cream: Beat egg yolks with sugar in a large bowl. Stir in salt, cornstarch, and milk. Transfer the mixture to a cooking pan. Stir cook for 8 minutes on low heat then turns off the heat. Add vanilla, caramel, and butter and mix well. Strain the mixture through the mesh strainer into a container. Refrigerate for 30 minutes. Meanwhile, beat coconut milk until fluffy. Pour the cream into ice cream mixture and mix well. Freeze overnight. For the Butterbeer Floats: Mix all the ingredients for butterbeer except carbonated water at the bottom of a mug. Add a cup of carbonated water and place 2 scoops of coconut ice cream. Serve immediately.

King's Hot Chicken Shack didn't exactly scream "romantic," not that I was looking for that. Clearly Daniel wasn't. The shack conveyed something entirely different, with its HOT! HOT! HOT! neon sign and posters of cartoony squawking chickens taped to the window. Nearly all of the items offered on the menu were similar to other hot chicken places I loved, like Prince's and Hattie B's, and most were foods you picked up with your hands, a second clue that Daniel was definitely not inclined to romantic thoughts. Hot chicken nuggets, tenders, wings, quarters, and halves. Waffle fries. Curly fries. Buttered corn on the cob. All of it sounded delicious... and very platonic. Like Flora's coffee shop, this place had an extensive menu, plus way too many heat levels for the average fried chicken consumer: plain, mild, medium, hot, hot, X hot, XX hot, XXX hot, and the ultimate heat: "hot like motherclucking hell!

and a chalkboard menu about ninety percent full of things that don’t really belong in coffee, like dairy products of various types and temperatures, and weird nut-based flavorings, and many other assorted pollutants. I got a plain house blend, black, no sugar, in the middle-sized go-cup, not the enormous grande bucket some folks like,

My halo-halo chia seed parfait and ube scones with coconut jam were specifically requested, as well as some sort of cake. Instead of my usual calamansi chia seed muffins, I could try a calamansi lavender loaf, to advertise our spring menu. Though if it's for breakfast, maybe coffee cake would be more appropriate. Coffee cakes usually had streusel and cinnamon, so a salabat streusel would be quick and easy to whip up.

Get complimentary newspapers delivered. Dress neatly. Finish your conversations straight away when a customer appears. Keep the shelves stocked. Use warm cups, not hot, not cold. Don’t serve cups with spills down the side. Set drinks up the same way all the time. Have a clear menu. Make sure all the light bulbs work. Repaint the room often. Room temperature butter. Opening and closing times written on the door. Take care of your espresso machine. Dry tables after you wipe them. Say hello to your co-workers. If you think someone’s not happy, ask. Smile.

A bell jingled over Sunna’s head as she entered the coffee shop, and suddenly, she felt like she was back in Toronto, but ten years earlier. Where the bigger city’s coffee shops had moved on to more modern—Instagram-worthy—design trends and oat milk lattes, this place still had the chalkboard menu behind the counter, a plaque on the wall with a quote about not being able to function without coffee in that once-trendy bridesmaid font. A soft folk song played in the background, and the baristas laughed together as they made drinks.

It’s so nice here, though,” he said. “You couldn’t rule the world from here?” They each took a moment to look around, and each concurred that this was true. The air was squeaky-clean, the vibe was hip and electric, the mountains sprang up unexpectedly in the background with peaks dusted in snow. No one was in too much of a rush, but no one meandered either, and everyone seemed placid and accepting and, well, pleasant. You could just tell by the way people stood at the corner and waited for the orange hand to turn white and said “excuse me” when they stepped around you to peer at the coffee menu at Starbucks.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

Sometimes, in life, we must make our family,” Eva says. “Not just by … making our family …” She looks down at my belly. “But by making our family. You understand?” I shake my head. “By choosing along the way the people we want to keep close. Picking them off life’s menu. À la carte,” she says smiling.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie