Since Yelp exists, there’s really no point in making an exhaustive list of coffee and tea shops. However, there’s still room for a curated list, so I’m going to present my favorite Flushing spots for coffee, food, working, and hanging out. Unlike some other parts of Queens, the eastern end is still limited in terms of Third Wave coffee shops, but this is changing gradually.
Although Flushing’s eastern border is officially Parsons Boulevard, for the purposes of this article I will use the moniker as it often is, as a shorthand for Greater Flushing, encompassing Murray Hill, Auburndale, and Bayside, and will append Douglaston/Little Neck, the New York City neighborhood that abuts Long Island.
However, I’m primarily interested in the somewhat insular, heavily Korean neighborhood that runs along Northern Boulevard from Main Street to the border of Long Island (and beyond), because this is where most of the cafes are situated. The only exception is a recent Chinese-owned entrant, Presso Coffee, located in the attractive new One Fulton Square development in downtown Flushing. (more…)
Bo kho, beef braised in Coffeed beer with Brooklyn Grange baby carrots.
On a dark, drizzly winter’s night I took the bus to a bleak stretch of Metropolitan Avenue in Ridgewood to meet my friend Max Falkowitz for dinner at Bún-ker then a new Vietnamese spot in a neighborhood better known for junkyards than Southeast Asian fare. I got lost, really lost, cursing in the freezing rain lost.
“Man, I don’t know where this damn place is!”, I bellowed to Max. “Look, just start without me.” Eventually I made it to the funky little dining room. At the time I found the food to be good, but not great. I am of course fully aware that perhaps my opinion was skewed by my blowing a gasket in an attempt to find the joint. (more…)
The block of 49th Street that houses Brian Donaldson’s Native Roasters is in the 11103 ZIP code,which covers three neighborhoods Astoria, Long Island City, and Woodside. Between different delivery protocols for the USPS,UPS, and FedEx that can be somewhat of a logistical nightmare he says. Perhaps the fact that his eight-month old small batch coffee roaster exists at the nexus of three neighborhoods explains why this video is part love letter to Queens, and part love letter to coffee. With its jazzy sound track, I know it perked me up. (more…)
Sandwiches so large, so ungainly, so messy that I have to remove my watch are among my favorites. In all the time I’ve been writing about sandwiches I’ve rarely, if ever, had thought, “I am glad that sandwich was so small.” Sadly that very thought crossed my mind this morning. It occurred moments after my last bite of the Dunkin’ Donuts Glazed Breakfast Sandwich.
Ever since I read about this purported breakfast treat breathlessly described on the Dunkin’ Donuts web site as “pure deliciousness,” I’ve wanted to try it. Two days after its launch on National Donut Day I popped into my local Dunkin’ at around 9 p.m. to ask if they had the sandwich. “Yes, we have it,” the clerk said excitedly, “but we don’t have the donuts.” (more…)
It’s packed with the goodness of goat milk—and salted caramel.
The other day I asked my buddy Peter Cuce, the man behind Project Latte, for a West Village coffee shop tip. Soon I found myself at Prodigy Coffee where I knocked back a perfectly nice cup of espresso. And then I headed next door to Victory Garden, for some goat milk soft serve. I’ve only had goat cheese, before so I was curious to try goat milk it in ice cream form. Victory gets its goat milk from Side Hill Acres in Candor, N.Y.
Perusing the flavors I decided to go with salted caramel. I did so for two reasons. One, I have a pretty serious salted caramel habit. And, two, fine as it was, something was missing from the espresso I had at Prodigy. That something was the salt, cream, and sugar that I’ve been adding to my morning coffee of late. The goat milk soft serve ($4.75) fit the bill on both counts. That said there was definite underlying goatiness to the frozen treat. In any event, I am glad that I tried it. Plus, according to a sign on the wall, goat milk “is is lower in fat than cow’s milk, but with all the nutrition.” Good thing considering that day’s lunch consisted of Harold Dieterle’s decadent bone marrow and uni.
Coffee and cocktails combine at the new Sweetleaf.
I’ve been eagerly awaiting the opening of the third location of third wave coffee bar Sweetleaf for months. When I heard that it would be serving cocktails from Richie Boccatto of nearby Dutch Kills I became even more intrigued. So the other day I stopped by, partly to get a jolt to ward off an M.Wells-induced food coma and partly to check out the joint. Coffee maven and Sweetleaf co-owner Rich Nieto fixed me a macchiato while I soaked up the atmosphere. The wooden bar is equally suited to downing an espresso or sipping a fine libation. Ditto the comfy chairs in the front. There’s even a design element that pays homage to the gantries which are just down the road. (more…)
When I was a kid I loved ice cream sodas. As an adult I discovered the affogato, a very grown-up Italian treat that takes its name from the word for “drowned.” It’s a scoop of ice cream with a shot of espresso poured on top. One day I was in Eddie’s Sweet Shop, the quintessential Queens ice cream parlor and I noticed they had had an espresso machine.
“Do you make affogatos?” I asked. The kid behind the counter had never heard of one, but proceeded to tell me about the Donovan, an off-menu creation of one of his co-workers. “I don’t know how to make one though,” he said. About a week later, I returned when Donovan was working and ordered his specialty. It’s vanilla chip ice cream drowned in espresso and topped with a crumbled sugar cone and hot fudge. Think of the $7 treat as an affogato as invented by Willy Wonka or a bearded soda jerk with too much time on his hands.
Coffee is often more of a necessity for many rather than a gustatory pursuit. And so it was and continues to be for me. Lately though I have begun to notice flavor nuances in the bean, mostly in espresso, perhaps because it is more extracted than other forms of coffee. Apple Jolly Rancher, stone fruit, and toasted coconut are some of the flavors that baristas at places like Sweetleaf like to discuss. Every time I detect one of these flavors in a shot of espresso is an aha moment for me.
Such flavor epiphanies are rare though. I have always liked my coffee strong, perhaps overly so. For years my morning coffee was prepared with a French press and taken with milk and sugar. Lately I have been grinding my own beans, and using a plastic pourover. To the resulting brew I add vigorously shaken half and half, a goodly amount of sugar, and a dash of sea salt. Unconventional, but to me delicious.
So here’s what I’m curious to know. How do you take/make your coffee. Tell me in the comments or hit me on the Twitter, @JoeDiStefano.
Oysters are one of nature’s perfect foods. Each briny bivalve is a self-contained serving best taken neat the better to enjoy its invigorating oceanic liquor. No sir, no mignonette or Tabasco for me. Perhaps a pint of stout, but certainly nothing on the oyster itself. At first glance the ebony elixir above looks like a wee bit of the black stuff, but it’s not beer. It’s espresso.
Yes, espresso. A single oyster and a single shot of espresso—one the very essence of the sea, the other the very essence of the coffee bean. It’s a combination partly born from taking morning coffee strong with sugar, sea salt, and cream. And partly due to one of my favorite chefs Hugue Dufour of M. Wells Dinette. Back when he was slinging high-falutin hash out of a diner there was a dish of oysters with coffee sabayon. I honestly don’t remember whether if I tried it. But it stuck in my mind.
Too full for dessert after a recent lunch of bone marrow with escargots, rabbit terrine with foie gras,and blue cheese salad my mind returned to the combination. Luckily the classroom-cum restaurant has oysters on hand as they feature in its BibiMWells. Soon I had a set-up before me. Bringing the oyster to my lips and tasting the brine while luxuriating in the aroma of the coffee was simply amazing. Is an oyster shucking barista—an ostricista—too much to ask for?