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.
What services does your business offer and what makes your business stand out from the competition? Our family business has made it a priority to be a part of the neighborhood we are so lucky to serve. We think of our espresso and wine bar more like a living room than a restaurant. We enjoy getting to know our guests and think of them more like family than paying customers.
What is one of your most popular offerings? How is it prepared? Our tortilla flats make the perfect tapas or light snack. With five kinds to choose from, there is sure to be one that whets your whistle. They are made on a flour or gluten free tortilla and topped with fresh vegetables, cheese and sauce.
What was the inspiration to start or run this business? Family! And a love of serving others. Our espresso and wine bar is our second location, right near DU and the Newman Performing Arts Center. Our shops are named after our grandmothers, Mae Rose and Jeanette. We hope our shop is as inviting to you as their homes were to their friends and neighbors!
What do you love most about your job? Not working for the man!
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.
Aspen Juice Bar preserves the nutritional value of its produce by the cold-pressing process. Unlike blending, this technique doesn't create any unwanted heat or oxygen, resulting in smooth and tasty beverages. Indeed, the process itself is important, but so are the actual fruits and veggies. Aspen Juice Bar sources those from local, Colorado-based producers and makes sure they're organic whenever possible. The resulting menu features juices designed for numerous purposes, including immune system health, detoxification, and energy. One energy elixir packs kale, cucumber, pineapple, mint, and ginger into every sip, making it the perfect boost for busy professionals and cyborgs with low batteries.
Not much at Corvus Coffee Roasters is automated. Here, the coffee beans are roasted in small batches using a Geisen cast-iron roaster, which must be operated by hand. This device results in a carefully attended roast calibrated to the nuances of each batch of beans. Beans are thus roasted several times a week, so customers get a bag in their hands within mere days of this process taking place. In the shop, coffee is brewed by hand as well, using an aeropress brewer or squeezing it between the barista's fists. Guests perch at the steel-and-oak bar or find a spot at community tables??crafted from salvaged Broadway trolley rails??inside or on the patio.
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.