Brooklyn Creative Studio bestows do-it-yourselfers with the skills needed to make their own bath and body products. Its classes, held at different times throughout the week, include all supplies needed to make a signature face cream, lip balm, or soap. The studio purveys shea butter that’s unrefined and imported—like a Canadian lumberjack living in SoHo—and it also offers an array of specialized oils, such as body, perfume, and massage oils.
Java quaffers head to Sit & Wonder for its delicious Stumptown Coffee blends, its fresh, flaky pastries, and its hip, professional-friendly vibe. Sit & Wonder’s menu is rich with aromatic favorites, such as chai lattes and espressos, which are brewed in a La Marzocco machine with organic and fairly traded coffees. Tea-totallers can sip on such eclectic brews as english breakfast or peppermint alfalfa. Almond croissants and chocolate-banana muffins give imbibers something to nibble on while they debate the merits of giving governing power to the person with the most Supreme Court action figures.
House of Small Wonder cultivates a cozy atmosphere with brick walls and floral wallpaper, where patrons can sip on cups of steaming coffee and tea and enjoy light cafe fare. Warm wood furniture fills the room, and guests can choose from a selection of comforting tea and coffee drinks, or refreshing fresh-squeezed orange juice and lemonade. Croissants, baguettes, and other baked goods stand alone as a perfect accompaniment to the warming libations, or find themselves part of an ideally sized light sandwich.
Under twinkling string lights and a sheer-red canopy, patrons at Imli Cafe's sprawling outdoor patio smoke rich hookah. It’s just as aromatic inside the café’s dining room, where diners can enjoy the smell of delectable Indian cuisine. Some might detect the aroma of tofu and crab-cake-stuffed paratha, while others might sense the mint chicken being cooked in a clay-oven tandoor. Imli’s menu ranges from naan sandwiches to chicken kebabs sautéed with basmati rice, and guests can finish off their meal with pistachio or mango-flavored ice cream.
Lauded and profiled in the New York Times, Food & Wine, and other publications, Joe blends high-quality beans to create specialty brews, lattes, and other caffeinated creations. Iced coffees ($2.77–$3.69), cold brewed to extract an array of complex flavors, and creamy iced lattes ($3.37–$4.15) splash stomachs with cool refreshment, ameliorating the body following a meal or a fire-eating contest. Americanos ($2.31–$2.77) mellow the concentrated flavor of espresso with hot water, and cappuccinos ($3.24–$3.69) meld the beans' rich profile with microfoamed milk. Sippers can learn more about Joe's adroit baristas on a lengthy biography page and focus on their pictures to beam complicated orders telepathically.
Over the past four decades, Seattle’s Best Coffee has built strong, ethical relationships with coffee farmers around the globe. Taste testers sample each coffee shipment a minimum of three times before putting it into rotation, which is an effective way to ensure quality flavor and to stay awake for five days straight without blinking. Other parts of their process are equally perfectionistic: once a blend joins the repertoire, it's classified into one of five levels of intensity—ranging from mild and light to dark and bold—so that customers can swiftly select the flavor profile they prefer. Before they're packaged for retail or ground and brewed in shops across the country, the beans take a long, slow tumble in a roaster whose heat is controlled via a carefully calibrated roasting curve. In store, the toasty base might be topped by hazelnut cream, caramel, or sprinkles and paired with quick-serve breakfast sandwiches and baked goods.