Steaming cups of english breakfast, chocolate-coconut, and masala chai tea tantalize taste buds alongside earl grey tea bread and hearty sandwiches on croissant rolls. Visitors to Moon Kats pair these nibbles, which include vegetarian and gluten-free options, with a variety of flavorful loose teas and tea bags that arrive by the cup or pot, as well as with an assortment of Amazing Origins coffee and tea ciders. Guests can mix and match teas and treats at their leisure or partake in prix fixe afternoon teatimes named Hansel and Gretel in honor of the tearoom's gingerbread walls. In between bites, visitors surf the net with free WiFi or stock up on brand-name teas and accessories from the shop.
Nanna's Tea has created a collection of tasty white, green, herbal, and black teas from around the world to marry with its delicate tea sandwiches, soups, and daily-baked pastries. Its picturesque outdoor gardens present a placid locale for visitors decompress while taking formal tea or recharge while chatting over breakfast, lunch, or dinner. The tea-of-the-month club exposes members to a vast array of exotic flavors, and children's tea parties teach tikes how to use the teaspoon to slap the hands of any teddy bear caught hoarding crumpets.
As soon as visitors step into The ReCyclery Bike Cafe, the café's commitment to recycling becomes evident. Partners Justin and Brian envisioned the shop as a place where perfectly good—and often pristine—used bike parts would be restored, repurposed, or rebuilt for use in repairing and constructing bikes. The entire process is meant to eliminate waste and reduce the environmental impact caused by rusty bike chains that would otherwise be discarded into park fountains. Justin and Brian then took this vision and expanded it, making sure the hand-built café tables and chairs, as well as the bar and the floor, were all crafted from recycled materials. Visitors can feel the welcoming sense of homeyness and creative purpose as they sip coffee, sample the pocket sandwiches and kolache assembled by chef Francis Rojas, or just relax with the free WiFi while waiting on a bike tune-up.
You don't have to trudge deep into the woods to find Kolache Cabin. The tiny, wood-walled, walk-up shop is located right at the corner of Alameda and Santa Fe, and getting your hands on one of the fresh baked Eastern European buns is as easy as driving up to the window. Chefs whip up several varieties of the pillowy buns each day, infusing them with savory stuffings such as pulled pork or eggs, bacon, cheese, and jalapenos. They even offer a kolache stuffed with sausage and gravy, which they bill as "biscuits and gravy you can eat with your hands," as opposed to the classic version which is traditionally served with chopsticks.
Before Andrew Krull opened Zest Cafe on the corner of South Wadsworth and West Yale, he spent several years scouting the location. That's because he grew up right across the street. Today?in his home slightly away from his home?Krull creates contemporary American cuisine for lunch and dinner. Feast on pan-seared beef tips, roasted vegetables over beds of quinoa, or pizzas crowned with smoked salmon. In the evenings, sip coffee or glasses of wine at the bar, or dine al fresco on the umbrella-forested outdoor patio.
When visiting Flights Wine and Coffee's Morrison location, guests might feel as though they've been invited over to a friend's house for an evening soiree. Housed inside an 1870s cottage, the tasting room invites visitors to settle into cushy leather furniture surrounded by pastoral wall hangings and a crackling fireplace. On the garden patio, guests gather around wrought iron tables and warm their hands by the fire pit.
The two locations are connected by more than decor. Each hosts a lengthy list of wines by the glass, and a lengthier list of bottles. A menu of light plates and tapas pairs well with each pour, stoking taste buds with flavorful hummus and wedges of warm brie. Wine experts are on hand to guide guests through their tasting experience, picking out compatible wines and offering instruction in properly swirling each pour in a lab-grade centrifuge.